WORLD  OF  FAIR  WOMEN. 


Demand  for  Beauty. 

Mary    is   artistic, 

So  the  neighbors  say; 
Mary  wants   to  keep  -the   house 

Blooming  as  the  May. 
Pictures    from    the    ceiling 

Clear   down   to   the   floor; 
"Tidies"   on   the   armchair 

And  banners  on  the  door. 

Shouldn't   be"  astonished 

Some  fine  day  to  note 
Brilliant    orchids    broldered 

On   my   overcoat. 
'Twouldn't   be   amazing 

If  dear  Mi  .  >-  should 
Paint  a  bunch  of  daisies 

On   each  stick   of   kindling  wood. 

— Washington   Stff- 


MENU  A\D   RECIPE. 

BREAKFAST— Apple  porridge  and  cream, 
raised  corn  bread,  brown  hash,  coffee. 

LUNCHEON  —  Boston  baked  beans, 
squash  gems  and  butter,  olivetta  salad, 
dainty  diamonds,  chocolate. 

DIXXER— Clam  bouillon,  frlcandeau  of 
veal,  \vith  mushroom  sauce;  Indian 
summer  potatoes,  cucumber  loaf  with 
mayonnaise,  creme  pear  patties,  salted 
almonds,  black  coffee. 

Boston  Baked  Beans — Many  recipes  for 
linked  beans  have  appeared  in  these  col- 
umns, but  none  so  good  as  these,  the 
genuine  Boston  baked.  Soak  a  quart 
of  the  small  white  beans  over  night  in 
cold  water.  Pour  off  the  water,  cover 
with  fresh  and  pour  oft'  again.  Put  over 
the  fire  with  cold  water  to  cover  and  half 
a  saltspoonful  of  soda.  When  the  water 
begins  to  boil  pour  it  off  at  once  and 
putting  them  in  a  colander,  allow  fresh 
water  to  run  through  them,  rinsing 
them  thoroughly.  This  gives  them  the 
ilrmness  which  keeps  them  from  getting 
"^ushy."  Lay  a  very  thin  slice  of  salt 
pork  on  the  bottom  of  the  baking  dish; 
lay  a  small  onion,  left  whole,  on  the  pork 
and  pour  in  the  beans.  Take  half  a 
pound  of  salt  pork,  score  the  rind  every 
half  inch  and  lower  it  in  the  beans,  al- 
lowing just  the  rind  to  show.  Add  one 
teaspoonful  of  salt,  unless  the  pork  is 
very  salty;  if  it  is,  only  half  a  teaspoon- 
ful. Add  saltspoonful  of  ground  mustard, 
two  tables-'iioonfuls  of  molasses  (more  if 
the  beans  are  liked  quite  sweet),  cover 
with  cold  water,  set  in  a  slow  oven  and 
.bake  from  eight  to  ten  hours,  having  a 
low  steady  heat.  As  the  water  boils 
off.  add  more,  but  be  sure  that  it  is 
boiling,  and  do  not  add  water  within  an 
hour  of  serving.  They  will  be  a  beauti- 
ful brown,  moist,  tender  and  whole, 
with  an  indescribable  flavor.  By  no 
means  omit  the  onion.  It  adds  much  in 
the  fine  flavor.  Serve  hot  or  cold.— 
Chicago  Record. 


Spiced  Oysters— Drain  the  oysters,  boil 
the  liquor  and  skim  off  every  particle  of 
the  froth.  As  soon  as  it  comes  to  the 
boiling  point  drop  in  the  oysters1  and 
lot  them  plump.  Drain  the  liquor  from 
the  oysters  again,  spreading  them  on 
a  dish.  Then  put  the  liquor  over  the 
tire,  adding  a  teaspoon  of  black  un- 
ground  pepper,  a  teaspoon  of  allspice, 
half  a  dozen  sprigs  of  mace  and  salt  to 
tarte.  Just  as  scon  as  this  boils  drop 
in  the  oysters  again  and  pour  the  whole 
quantity  into  a  bowl.  When  lukewarm 
add  one  teacup  of  vinegar.  Add  slices 
of  lemon  when  abo/it  to  serve. — Good 
Housekeeping. 


TWELVE    LESSONS 


—  IN  - 


Scientific   Cookery, 


—  BY  — 


MISS  SUZY  TRACY, 


GRADUATE  OF  MINNEAPOLIS  COOKING  SCHOOL 

AND  CHAUJAUQIJA  NEIV  YOT^K  COOKING  SCHOOL. 


PRICE  SEVENTY-FIVE  CENTS. 


SAN  FRANCISCO  : 
H.  S.  CROCKER  COMPANV,  Printers  and  Stationers,  215,  217  and  219  Bush  St. 


Entered  according  to  Act  of  Congress 

iu  the  Office  of  the  librarian,  at  Washington,  by 

MISS   SUZY  TRACY, 

in  the  year  1897. 


PREFACE. 

In  presenting  these  pages  to  the  consideration  of  the 
public,  I  do  so  at  the  earnest  solicitation  of  many  of  my 
lady  patrons  who  have  attended  my  lectures,  but  have  not 
always  been  successful  in  taking  correct  notes.  I  therefore 
put  into  print  this  pamphlet  of  recipes  where  the  formula 
is  given,  followed  by  the  explicit  directions  of  how  to  put 
together  the  ingredients  ;  with  such  notes  and  hints  as  may 
be  of  value  to  the  experimenter. 

I  sincerely  hope  the  reader,  especially  the  young 
housewife,  may  find  the  following  pages  of  assistance  in 
her  household  duties. 

The  directions  are  not  theories  but  are  the  fruits  of 
practical  experience.  They  are  as  free  from  technicalities 
as  the  nature  of  the  subject  seems  to  permit,  and  the 
author  sincerely  hopes  that  they  will  prove  profitable  to 
the  reader.  The  arrangement  of  the  subject-matter  is 
designed  to  make  the  book  a  household  reference  book 
that  can  be  depended  upon. 

Respectfully, 

THE  AUTHOR. 


INDEX 


Soups 5 

Cream  Soups •        8 

Fish 10 

Oysters 13 

Meats      14 

Poultry 19 

Frying 20 

Sauteing 24 

Salads      25 

Meat  and  Fish  Sauces 30 

Vegetables 32 

Bread 36 

Eggs 42 

Pastry  and  Pies 43 

Puddings 45 

Pudding  Sauces 48 

Invalid  Cookery 49 

Cake , 50 

Delicate  Desserts 56 

Sherbets  and  Ice  Cream 59 

Beverages 62 


SOUPS. 


There  are  two  principal  ways  of  making  soup  stock.  They  are 
known  as  clear  stock  and  mixed  stock.  To  make  a  clear  soup  we 
always  use  fresh  meat  and  bone;  the  second  stock  being  made  from 
bones  and  pieces  of  meat  left  from  roasts  and  uncooked  meats. 

As  this  latter  is  made  from  bits  of  meat  and  bone  left  over,  no 
household  should  be  without  a  stock-pot.  Into  the  stock-pot  should 
go  only  such  meat  and  bone  as  is  perfectly  sweet,  the  smallest  piece  of 
tainted  meat  will  destroy  the  soup.  Stock  can  be  cooked  on  the  back 
part  of  the  stove  while  other  cooking  is  going  on.  It  should  be 
cooled  quickly  and  not  allowed  to  stand  on  the  back  part  of  the  stove 
to  cool  slowly.  Stock  allowed  to  cool  slowly  becomes  sour  very 
readily. 

To  prepare  soup  bone  for  clear  stock  remove  the  outer  skin  from 
the  meat  and  bone,  wipe  carefully  with  a  wet  cloth.  (Do  not  put  into 
a  pan  of  water  and  wash,  as  the  water  draws  out  the  juices,  which 
should  be  kept  for  the  soup.)  Have  the  butcher  break  the  bone  in 
many  pieces.  In  buying  a  soup  bone  buy  half  meat  and  half  bone. 

White  stock  is  made  from  chicken  and  veal. 

Allow  one  quart  of  water  to  each  pound  of  meat  and  bone. 

CLEAR  BEEF  STOCK. 

Buy  a  shin  or  shank  of  beef  having  half  meat  and  half  bone  (about 
five  pounds) ;  remove  the  skin ;  cut  the  bone  in  two-inch  pieces  and  the 
meat  into  small  pieces;  add  five  quarts  of  cold  water  and  two  tea- 
spoonfuls  of  salt;  let  come  to  a  boil  slowly;  place  where  it  will  keep  just 
below7  the  boiling  point;  simmer  slowly  for  six  or  eight  hours,  or  until 
the  meat  falls  from  the  bone;  strain  and  cool  quickly;  when  cold  skim 
off  the  fat.  For  beef  broth  heat  the  plain  beef  stock,  season  with  salt, 
pepper  and  a  little  minced  parsley,  and  serve.  This  is  the  simplest 
form  of  beef  soup. 

BEEF  SOUP. 

Strain  the  soup  stock,  after  removing  the  fat,  into  a  kettle;  do  not 
allow  the  sediment  to  pass.  To  four  quarts  of  stock  add  one  small 
onion  cut  fine,  one  bay  leaf,  one  stalk  of  celery,  two  sprigs  of  parsley, 
a  small  bouquet  of  sweet  herbs,  ten  pepper  corns,  and  six  cloves;  boil 
gently  for  fifteen  minutes;  strain  through  strainer  cloth.  Serve  as  a 
simple  beef  soup. 


TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 


MIXED  STOCK. 

Cover  the  trimmings  and  tough  pieces  of  bone  left  from  roasts  and 
broils  with  cold  water;  allow  one  teaspoonful  of  salt  for  each  gallon  of 
water;  cook  slowly  for  about  four  hours;  then  add  half  an  onion,  six 
cloves,  six  pepper  corns,  two  sage  leaves,  two  sprigs  of  thyme,  one  bay 
leaf,  two  sprigs  of  summer  savory;  simmer  for  two  hours  longer;  strain 
and  cool  quickly.  This  stock  can  be  used  in  sauces  or  served  as  a 
simple  soup,  garnished  with  vegetables  or  some  well-cooked  tapioca. 

CHICKEN  STOCK. 

Select  a  hen  fowl  (not  as  strong  flavored  as  a  rooster);  singe  and 
scrub;  prepare  as  for  roasting,  omitting  the  stuffing;  place  m  a  kettle 
and  cover  with  boiling  water;  cook  slowly  until  the  fowl  is  tender;  re- 
move from  broth,  cooling  the  broth  quickly;  when  cold,  remove  the 
fat.  The  chicken  can  be  used  for  salad,  creamed  chicken,  hash  or  cold 
boiled  chicken. 

CHICKEN  BROTH. 

To  one  quart  of  chicken  stock  add  four  tablespoonfuls  of  boiled 
rice  and  two  teaspoonfuls  of  minced  parsley;  heat  boiling  hot;  season 
with  salt  and  pepper,  and  serve. 

BOUILLON. 

Five  pounds  of  beef,  taken  from  One     tablespoonful     of    minced 

the  round,  onion, 

Two  and  one-half  quarts  of  cold  One  sprig  of  parsley, 

water,  One  small  stalk  of  celery. 

One  level  teaspoonful  of  salt,  Four  cloves  and  four  pepper  corns. 
One  carrot, 

Cut  the  meat  into  small  pieces,  cover  with  the  cold  water  and  add 
the  salt ;  let  come  to  the  boiling  point  slowly ;  simmer  from  eight  to  ten 
hours;  add  the  seasoning  and  cook  one-half  hour  longer;  strain  and 
cool  quickly;  next  morning  remove  the  fat;  heat  scalding  hot;  season 
with  salt  and  pepper,  and  serve.  In  making  bouillon  all  the  seasoning 
except  salt  and  pepper  may  be  omitted  if  preferred. 

VEGETABLE  SOUP. 

Two  quarts  of  beef  stock,  Two  pounds  of  cabbage. 

One  carrot,  One-fourth  cupful  of  barley, 

One-half    medium-sized    yellow  One  onion, 

turnip,  Two  potatoes. 

Two  stalks  of  celery,  Salt  and  pepper. 

Cook  the  barley  in  one  quart  of  water  for  two  hours ;  add  the  stock 
and  all  the  vegetables,  cut  fine,  except  the  potatoes :  boil  gently  for  an 
hour,  or  until  the  vegetables  are  tender,  then  add  the  potatoes  and  cook 
fifteen  minutes ;  season  with  salt  and  pepper. 


SOUPS. 


CONSOMME. 


of    chicken    or    veal 


Two    tablespoonfuls    of    minced 

onion, 
Two  cupfuls  of  carrots,  parsnips 

and  yellow  turnip,  cut  fine, 
One-half  bay  leaf, 
Four  pepper  corns, 
One  small  stalk  of  celery, 
Rind  and  juice  of  half  a  lemon. 


One    quart 

stock, 

One  quart  of  beef  stock, 
Four  cloves, 
One  inch  piece  each  of  mace  and 

cinnamon, 
Two  eggs, 
One  sprig  of  parsley, 

Brown  the  vegetables  in  bacon  fat,  taking  care  not  to  burn  them; 
add  them  and  the  spices  to  the  stock  and  cook  slowly  one  and  one-half 
hours;  strain  and  remove  the  fat;  break  the  whites  and  shells  of  the 
eggs  into  one  cupful  of  cold  water  and  mix  thoroughly;  add  to  the  soup 
and  let  come  to  the  boiling  point;  add  lemon,  salt  and  pepper;  cook 
slowly  twenty  minutes;  strain  through  strainer  cloth  which  has  been 
wet  in  cold  water;  reheat  the  soup;  garnish  each  plate  with  a  thin  slice 
of  lemon  and  three  allspice  berries ;  serve  very  hot. 


VERMICELLI  SOUP. 


One  cupful  of  vermicelli, 
One-half  saltspoonful  of  pepper. 


Two  quarts  of  beef  stock, 
One  teaspoonful  of  salt, 
Dash  of  cayenne  pepper, 

Cook  the  vermicelli  in  boiling  water  about  fifteen  minutes;  drain; 
heat  the  stock  boiling  hot;  season  with  salt  and  pepper;  add  the  vermi- 
celli, and  serve.  The  vermicelli  may  be  broken  or  left  whole,  accord- 
ing to  fancy. 

MACARONI  SOUP. 

One  quart  of  stock,  Two  sticks  of  macaroni, 

One  teaspoonful  of  salt,  One-half  saltspoonful  of  pepper. 

Break  the  macaroni  into  small  pieces;  drop  into  boiling  salted 
water  and  cook  rapidly  until  the  macaroni  is  tender;  drain  and  allow 
the  cold  water  to  run  over  it;  cut  into  one-fourth-inch  pieces;  heat  the 
stock  boiling  hot;  season  with  pepper  and  salt;  add  the  macaroni,  and 
serve. 


MULLIGATA.WNEY. 


One-half  teaspoonful  of  pepper, 

Veal,  three  pounds, 

One  small  carrot, 

Four  tablespoonfuls  of  butter, 

Two  teaspoonfuls  of  salt, 

Five  quarts  of  water. 


Fowl,  three  pounds, 
Two  large  onions, 
Three  stalks  of  celery, 
One  tablespoonful  of  curry  pow- 
der, 
Five  tablespoonfuls  of  flour, 

Cut  the  veal  into  small  pieces;  dress  the  fowl  as  for  roasting;  put 
into  the  soup  kettle;  add  the  water;  cover  and  let  come  to  the  boiling 
point:  simmer  for  four  hours,  or  until  the  fowl  is  tender;  remove  the 
fowl  from  the  kettle;  put  butter  into  the  saucepan;  cut  vegetables  very 
fine;  cook  in  the  butter  fifteen  minutes;  skim  the  vegetables  out  of  the 


TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 


butter  and  add  them  to  the  soup;  to  the  butter  add  the  flour  and  cook 
until  brown;  then  add  the  curry  powder;  add  the  whole  to  the  soup, 
and  cook  for  two  hours;  season  with  salt  and  pepper,  then  strain  and 
skim;  remove  skin  and  bone  from  the  chicken;  cut  into  small  pieces; 
return  the  soup  to  the  soup  kettle  after  straining;  add  the  chicken,  and 
simmer  gently  for  thirty  minutes ;  serve  with  boiled  rice. 

NOTE. — To  skim  soup  when  you  cannot  allow  it  to  stand  until  cold. 
Pour  the  soup  into  a  bowl  just  large  enough  to  hold  it;  set  the  bowl  on 
a  plate  or  in  another  vessel  and  fill  until  it  runs  over;  let  stand  two 
or  three  minutes,  then  slowly  pour  a  little  cold  water  in  at  one  side,  and 
the  fat  will  run  over  into  the  plate. 

TOMATO  SOUP. 

One  quart  can  of  tomatoes,  One  tablespoonful  of  minced  pars- 
One  tablespoonful  of  sugar,  ley, 

Four  cloves.  One  pint  of  water, 

One  tablespoonful  of  butter,  One  pint  of  soup  stock  or  water,    . 

One    tablespoonful     of     minced  Four  pepper  corns, 

onion,  Two  teaspoonfuls  of  salt. 
One  tablespoonful  of  cornstarch. 

To  the  tomatoes  add  the  water,  sugar,  cloves,  and  pepper  corn; 
stew  slowly  until  the  tomatoes  are  tender;  press  through  a  strainer; 
remove  only  the  seeds  and  skin.  To  the  stewed  and  strained  tomatoes 
add  the  soup  stock  or  water.  Melt  the  butter  in  a  small  pan,  add  the 
onion  and  parsley  and  cook  until  lightly  browned,  then  add  the  corn- 
starch  and  cook  together;  slowly  add  one  cupful  of  the  soup,  stirring 
until  it  forms  a  smooth  sauce;  add  to  the  soup  and  cook  fifteen  min- 
utes; season  with  salt  and  pepper,  strain,  and  serve  with  croutons. 

CROUTONS. 

Butter  and  cut  into  one-half-inch  dice  a  slice  of  stale  bread  one-half 
inch  in  thickness ;  toast  until  nicely  browned ;  serve  with  soup. 


••  Cream 


CREAM  OF  ASPARAGUS. 

From  a  bunch  of  asparagus  break  off  the  tough  ends,  using  the 
tops  and  tender  parts  for  stewing;  put  the  tough  portions  into  two 
quarts  of  water  and  simmer  gently  until  the  water  is  well  flavored  with 
the  asparagus  ;  make  a  cream  sauce  of  two  tablespoonfuls  of  butter,  two 
tablespoonfuls  of  flour,  two  cupfuls  of  rich  milk  and  one  level  teaspoon- 
ful  of  salt;  put  the  butter  into  a  saucepan  and  melt;  add  the  flour  and 
cook  together,  being  careful  not  to  allow  it  to  brown  ;  add  the  milk 
cold,  stirring  constantly  until  it  thickens;  then  add  the  water,  flavored 
with  the  asparagus;  season  with  salt  and  pepper,  and  serve. 


CPE  AM  SOUPS. 


CREAM  OF  CELERY. 

Make  a  celery  broth  by  stewing  some  tough  bits  of  celery  in  water 
until  the  water  is  nicely  flavored;  cook  together  one  tablespoonful  of 
butter  and  two  tablespoonfuls  of  flour;  then  add  two  cupfuls  of  celery 
broth,  cold;  stir  until  it  thickens;  add  another  cupful  of  the  broth  and  a 
cupful  of  rich  milk;  heat  to  the  boiling  point;  season  with  salt  and 
pepper,  and  serve. 

CUE  AM  OF  SALSIFY. 

Cook  together  one  tablespoonful  of  butter  and  one  of  flour ;  add  two 
cupfuls  of  salsify  broth,  made  by  stewing  the  salsify  in  water  until  the 
water  is  well  flavored;  stir  constantly  until  it  makes  a  smooth  sauce: 
add  two  more  cupfuls  of  the  broth  and  simmer  five  minutes;  then  add 
one  cupful  of  milk  and  half  a  cupful  of  cream;  heat  boiling  hot;  season 
to  taste,  and  serve. 

CREAM  OF  CHICKEN. 

Two  tablespoonfuls  of  butter,  Two  tablespoonfuls  of  flour, 

One  cupful  of  milk,  One  cupful  of  cream. 

Three  cupfuls  of  chicken  broth,       Salt,  pepper  and  celery  salt. 

Cook  together  the  butter  and  flour;  add  chicken  broth,  cold,  stirring 
constantly  until  it  thickens;  add  milk  and  cream;  season  to  taste;  heat 
boiling  hot,  and  serve. 

CUE  AM  OF  TOMATO,  OR  MOCK  BISQUE. 

One  quart  can  of  tomatoes.  One  pint  of  stewed  and  strained 
Four  cloves,  tomatoes, 

One  tablespoonful  of  sugar.  One  pint  of  water, 

One  tablespoonful  of  butter,  Four  pepper  corns, 

One  and  one-half  cupfuls  of  rich  A  pinch  of  soda, 

milk,  One  tablespoonful  of  flour. 

Stew  the  tomatoes,  water,  cloves,  pepper  corns,  sugar  and 
soda  together  until  the  tomatoes  are  tender;  then  strain,  removing 
the  skin  and  seeds;  cook  the  butter  and  flour  together;  then  add  the 
milk  cold,  stirring  constantly  until  it  form  a  smooth  sauce;  add  one 
pint  of  the  stewed  and  strained  tomatoes;  season  with  pepper,  salt  and 
cayenne ;  heat  scalding  hot,  and  serve  immediately ;  if  allowed  to  stand 
the  soup  will  curdle;  should  it  curdle  beat  with  a  Dover  egg-beater 
until  smooth. 

1TREE  OF   PEA. 

One  tablespoonful  of  butter,  Two    cupfuls    of    white    stock — 

One     and     one-half     cupfuls  of  veal  or  chicken, 

water,  Two  tablespoonfuls  of  flour. 

Two  cupfuls  of  green  peas, 

Cook  the  peas  in  the  water  until  tender;  drain  and  rub  through  a 
puree  sieve:  cook  together  the  butter  and  flour:  add  the  stock  and  stir 


10  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 


until  thickened;  add  the  peas  and  the  water  in  which  they  have  been 
cooked;  simmer  five  minutes;  season  with  salt  and  pepper,  and  serve. 

NOTE. — To  make  a  puree  of  any  vegetable,  cook  the  vegetable  until 
very  tender;  rub  through  a  puree  sieve,  and  use  to  thicken  the  soup. 
Always  use  a  small  quantity  of  cornstarch,  arrow  root  or  flour  in  puree 
to  keep  the  vegetable  from  settling  and  to  make  the  soup  smooth. 

CLAM  CHOWDER. 

Two  dozen  clams,  Six  potatoes, 

One-fourth  pound  of  salt  pork,  One  onion, 

One  tablespoonful  of  butter,  One  teaspoonful  of  salt, 

One  quart  of  milk,  Six  crackers. 
One-half  teaspoonful  of  pepper, 

Buy  the  clams  in  the  shell;  scrub  the  shell  until  clean;  put  clams  into 
a  pan  with  one  cupful  of  water  and  cook  until  the  top  ones  open ;  take 
the  clams  from  the  shell  and  cut  off  the  neck  with  a  pair  of  scissors; 
chop  the  necks  fine,  leaving  the  soft  part  whole;  save  the  clam  broth; 
Pare  and  cut  the  potatoes  into  thin  slices  and  soak  in  cold  water  one 
hour;  cut  the  pork  in  small  pieces  and  fry  in  a  pan;  add  the  onion, 
chopped  fine,  and  cook  until  lightly  browned;  put  the  sliced  potatoes 
into  a  kettle;  strain  the  pork  fat  into  it  and  add  enough  boiling  water 
to  cover  the  potatoes;  cook  until  the  potatoes  are  tender,  or  about 
ten  minutes;  add  the  clam  broth  and  the  same  amount  of  water;  add 
salt  and  pepper  and  clams,  and  lastly  add  the  hot  milk  and  butter;  put 
the  crackers  into  the  tureen  and  pour  in  the  chowder;  serve  very  hot. 

FISH  CHOWDER. 

Remove  the  bones  from  a  fresh  white  fish ;  cut  the  fish  into  two-inch 
pieces;  cover  the  bones  with  water  and  let  simmer  for  fifteen  minutes; 
proceed  the  same  as  for  clam  chowder,  using  the  water  in  which  the 
bones  have  been  boiled  instead  of  the  clam  juice. 


Fish  should  be  perfectly  fresh  and  thoroughly  cooked.  In  buy- 
ing, select  only  those  which  have  firm  flesh,  clear  eyes  and  the  skin 
and  scales  bright.  If  the  fish  looks  limp  it  is  not  fit  to  use.  It  should 
be  washed  quickly,  and  not  allowed  to  stand  in  the  water.  A  little 
salt  in  the  water  keeps  the  flesh  firm  longer. 

Clean  the  fish  as  soon  as  possible,  washing  it  in  salt  and  water; 
remove  the  scales  by  scraping  with  a  small  knife,  beginning  at  the  tail 
and  working  towards  the  head;  split  it  down  the  middle  and  remove 
the  entrails. 


FISH.  11 

To  skin  a  fish,  cut  a  thin  strip  down  the  backbone,  slip  the  knife 
under  the  skin  at  the  lower  part  and  slip  it  up  through  the  bony  part 
of  the  gills;  hold  the  bony  part  and  pull  the  skin  off  towards  the  tail; 
remove  it  from  the  other  side  in  the  same  way. 

TO  BONE  A  FISH. 

Clean  the  fish ;  then  take  a  sharp  boning  knife,  and,  beginning  at  the 
tail,  slip  the  knife  between  the  bone  and  the  flesh  close  to  the  bone; 
scrape  away  the  flesh  carefully;  scrape  the  flesh  away  from  the  second 
set  of  bones  and  slip  the  knife  under;  treat  the  other  side  in  the  same 
way,  then  remove  the  bone,  cutting  away  the  dorsal  fin. 

BROILED  FISH. 

Clean  and  bone  the  fish ;  grease  the  broiler  with  a  piece  of  salt  pork 
to  keep  the  fish  from  sticking;  put  fish  between  the  broiler  and  broil 
over  the  coals  until  cooked ;  the  thickness  of  the  fish  will  determine  the 
time. 

TO  BROIL  IN  THE  OVEN. 

Clean  and  bone  the  fish ;  grease  the  fish  sheet  with  salt  pork  (a  fish 
sheet  is  a  piece'of  sheet  iron  or  tin);  place  the  fish,  skin  down,  upon  the 
sheet;  season  it  with  pepper  and  salt  and  brush  with  melted  butter; 
then  dust  lightly  with  flour;  place  on  the  upper  grate  of  a  very  hot  oven 
and  cook  from  twenty  to  thirty  minutes,  according  to  the  thickness  of 
the  fish;  remove  from  the  sheet  and  put  on  a  hot  platter;  spread  with 
Maitre  d'  Hotel  sauce,  and  serve. 

BOILED  FISH. 

The  general  rule  for  boiled  fish  is  to  wash  in  cold  water  and  wipe 
dry;  pin  the  fish  in  a  piece  of  strong  white  cotton  cloth  to  keep  it  from 
breaking;  cover  with  boiling  water,  to  which  one  teaspoonful  of  salt 
has  been  added,  and  cook  gently.  Rapid  boiling  will  break  the  fish. 
A  fish  weighing  from  four  to  six  pounds  will  require  thirty  minutes; 
allow  about  three  minutes  longer  for  each  additional  pound.  For 
boiled  white  fish  a  teaspoonful  of  lemon  juice  may  be  added  to  the 
water.  When  the  fish  is  cooked  remove  from  the  kettle;  drain  well; 
serve  on  a  hot  platter  garnished  with  sprigs  of  parsley.  Serve  boiled 
fish  with  Hollandaise  sauce,  drawn  butter  or  egg  sauce. 

BAKED  FISH. 

Scrape  and  wash  the  fish  clean;  for  a  fish  weighing  from  four  to  six 
pounds  take  three  cupfuls  of  stale  bread  crumbs,  moisten  them  with 
three  tablespoonfuls  of  melted  butter;  add  one  teaspoonful  of  salt,  one- 
fourth  teaspoonful  of  pepper,  one  tablespoonful  of  minced  parsley  and 
one  egg  beaten  light;  rub  the  fish  with  salt  and  pepper;  put  the  stuffing 


12  TWB.U'E  LESSONS  IN  SCIENTIFIC  COOKERY. 

into  the  body  of  the  fish  and  fasten  together  with  skewers ;  butter  the  fish 
sheet  and  place  the  fish  upon  it,  putting  it  into  a  baking  pan;  dredge 
the  fish  with  pepper,  salt  and  flour;  cover  the  bottom  of  the  pan  with 
hot  water;  bake  in  a  hot  oven  about  one  hour,  basting  every  fifteen 
minutes;  when  cooked,  remove  the  sheet  from  the  pan  and  slip  the  fish 
off  carefully  into  a  hot  platter;  pour  around  it  tomato  or  Hollandaise 
sauce ;  garnish  with  lemon  points  and  sprigs  of  parsley. 

FRIED  FISH. 

Fish  to  be  fried  should  be  cleaned,  washed  and  dried;  rub  with  salt 
and  pepper;  roll  in  flour  and  cornmeal  (half  of  each);  then  dip  in 
beaten  egg  and  water  (one  tablespoonful  of  water  to  each  egg),  and  roll 
in  dry  bread  crumbs;  fry  in  very  hot  fat;  serve  very  hot,  with  Beurre 
Noir  poured  over  it,  and  garnish  with  sprigs  of  parsley. 

Any  kind  of  fish  can  be  fried  in  the  same  way,  cutting  large  fish  into 
serving  pieces. 

NOTE. — For  temperature  of  fat  see  article  "Fat  for  Frying." 

SALT  CODFISH. 

Wash  and  soak  in  cold  water  over  night;  change  the  water  and  cook 
slowly  until  it  comes  to  the  boiling  point;  set  back  where  it  will  not 
boil,  but  keep  hot  for  about  half  an  hour;  pick  over  and  remove  all  skin 
and  bones ;  it  is  then  ready  to  be  made  into  different  dishes. 

CREAMED  CODFISH. 

One  tablespoonful  of  butter,  One  tablespoonful  of  flour. 

One  and  one-half  cupfuls  of  milk,     One-fourth  teaspoonful  of  pepper. 
Two  cupfuls  of  cooked  codfish, 

Cook  the  butter  and  flour  together;  add  the  milk  cold,  stir  constantly 
until  thickened;  add  the  fish  and  pepper;  simmer  five  minutes;  serve 
on  toast. 

NOTE. — Any  cold  white  fish  may  be  used  in  place  of  cod.  The 
addition  of  one  teaspoonful  of  minced  parsley  gives  variety. 

FISH  BALLS. 

One  cupful  of  cold  cooked  fish,      Two  cupfuls  of  mashed  potatoes, 
One  egg,  Two  tablespoonfuls  of  milk, 

Two    tablespoonfuls    of    melted     Pepper  and  salt. 

butter, 

Mix  the  fish  and  potato  together;  moisten  with  butter,  milk  and  egg: 
season  to  taste ;  shape  into  balls  and  cook  in  hot  fat  three  minutes. 

NOTE. — If  cold  mashed  potato  is  used  heat  the  potato  and  add  milk 
enough  to  moisten  it. 

ESCALLOPED  FISH. 

One  cupful  of  cold  cooked  fish,  One  tablespoonful  of  butter, 

One  tablespoonful  of  flour,  One  cupful  of  milk, 

One-half   cupful    of    stale    bread  Pepper  and  salt. 
.    crumbs. 


OYSTERS.  13 

Cook  butter  and  flour  together;  add  milk  cold  and  stir  until  it  thick- 
ens; add  one-half  teaspoonful  of  salt  and  one-fourth  teaspoonful  of 
pepper.  Butter  baking  dish;  put  a  layer  of  fish  in  the  bottom,  then  a 
layer  of  white  sauce,  another  layer  of  fish  and  another  layer  of  white 
sauce;  cover  the  top  with  the  bread  crumbs  moistened  with  melted 
butter;  bake  in  a  moderate  oven  about  twenty  minutes,  or  until  the 
crumbs  are  nicelv  browned. 


Oysters  served  on  the  half  shell  should  be  opened  just  before  serving. 
Six,  on  a  large  plate  with  one-half  of  a  lime  in  the  center,  should  be 
served  to  each  person. 

PANNED  OYSTEBS. 

One  tablespoonful  of  butter,  Two  dozen  of  oysters, 

One-fourth  teaspoonful  of  salt,       Half  a  saltspoonful  of  pepper. 

Melt  the  butter  in  an  omelet  pan  or  chafing  dish;  add  the  salt  and 
pepper  and  then  the  oysters;  cook  until  the  edges  curl  and  the  oysters 
become  plump;  serve  on  toast. 

OYSTER  STEW. 

Two    dozen    large    oysters,     or     Pepper  and  salt, 

three  dozen  small  ones,  One  tablespoonful  of  butter. 

One  quart  of  milk, 

Finger  the  oysters  carefully  and  remove  any  pieces  of  shell;  scald 
the  milk  in  double  boiler;  cook  the  oysters  in  their  own  liquor  until 
the  edges  curl;  then  add  the  milk  and  butter;  season  to  taste;  serve 
with  crackers. 

ESCALLOPED  OYSTEBS. 

Moisten  stale  bread  crumbs  with  melted  butter,  and  season  with  salt 
and  pepper;  butter  the  baking  dish;  put  a  layer  of  bread  crumbs  in  the 
bottom  and  then  a  layer  of  oysters,  another  layer  of  crumbs  and 
another  layer  of  oysters ;  cover  the  whole  with  the  crumbs  and  bake  in 
a  moderate  oven  about  twenty  minutes,  or  until  the  crumbs  are  nicely 
browned. 

NOTE. — For  escalloping  oysters  a  shallow  dish  or  platter  should  be 
used,  allowing  only  two  layers  of  oysters  to  each  dish.  If  more  are 
used  the  upper  and  under  layers  will  be  overcooked  while  the  inner 
ones  may  be  undercooked. 


14  TU'ELl'E  LESSONS  IX  SCIENTIFIC  COOKERY. 


BOILING. 

All  fresh  meats  to  be  boiled  should  be  plunged  into  boiling  water 
and  allowed  to  boil  rapidly  for  ten  or  fifteen  minutes,  to  coagulate 
the  albumen  and  thus  close  the  pores,  keeping  in  the  juices  of  the 
meat.  After  the  meat  has  boiled  for  ten  minutes  place  it  where  it  will 
just  simmer,  until  tender.  Meat  that  boils  rapidly  will  be  stringy. 

HAM. 

Scrub  the  ham  with  a  vegetable  brush  until  perfectly  clean;  then 
place  it  in  a  large  kettle  with  cold  water  and  let  it  come  to  the  boiling- 
point;  simmer  gently  until  tender — it  requires  about  twenty  minutes  to 
the  pound;  let  stand  in  the  water  until  cold,  then  remove  the  skin;  roll 
in  fine  bread  crumbs,  stick  the  fat  parts  with  whole  cloves  and  bake  in 
a  moderate  oven  about  half  an  hour. 

TONGUE. 

Cook  slowly  in  boiling  water  until  tender — about  five  or  six  hours — 
then  plunge  into  cold  water  and  peel  off  the  skin.  For  salt  tongue, 
soak  over  night  and  cover  with  cold  water  instead  of  boiling  water 
when  putting  on  to  cook. 

CORNED  BEEF. 

Wash  and  cover  with  cold  water;  simmer  slowly  five  or  six  hours, 
or  until  tender;  let  stand  in  the  water  in  which  it  was  boiled  if  it  is  to  be 
served  cold.  To  press  corned  beef,  remove  the  bones  after  it  is  cooked 
and  put  it  under  a  heavy  weight. 

NEW  ENGLAND  DINNER. 

Six  pounds  of  corned  beef,  One  small  white  turnip, 

One  pound  of  salt  pork,  One  small  yellow  turnip, 

Two  or  three  beets,  Six  or  eight  medium-sized  pota- 
Two  carrots,  toes  of  uniform  size. 

\Yash  and  soak  the  corned  beef  and  pork  in  cold  water;  put  it  on  to 
boil  in  fresh  cold  water;  simmer  until  it  is  tender;  remove  from  the 
kettle  and  skim  the  liquor;  wash  and  pare  the  turnips  and  carrots  and 
cut  into  inch  slices;  cut  the  cabbage  into  quarters  and  wash  carefully; 
put  the  carrots,  turnips  and  cabbage  into  the  boiling  liquor  and  cook 
until  tender;  pare  and  add  the  potatoes  half  an  hour  before 
serving  time;  cook  the  beets  in  a  separate  kettle;  remove  the  skin,  cut 
in  half-inch  slices;  when  the  vegetables  are  cooked,  drain;  put  the  beef 
and  pork  in  the  center  of  a  large  platter;  serve  the  carrots,  potatoes  and 


ME  A  TS—STE  WING.  \  5 


turnips  around  the  edge,  with  the  cabbage  and  beets  in  separate  dishes ; 
the  beets  can  be  cooked  the  day  before  and  covered  with  vinegar,  serv- 
ing them  as  pickled  beets;  always  cook  the  beets  in  a  separate  kettle; 
the  corned  beef  may  be  cooked  the  day  before  and  pressed,  saving  the 
liquor  for  cooking  the  vegetables. 

^  STEWING  j* 
CHICKEN  STEW. 

Singe  and  cut  the  chicken,  at  the  joints,  into  serving  pieces;  cover 
with  boiling  water;  simmer  until  tender;  add  one  teaspoonful  of  salt 
an'd  half  a  saltspoonful  of  pepper;  after  removing  all  the  large  bones 
put  the  chicken,  on  toast,  on  a  large  platter;  cook  together  one  table- 
spoonful  of  butter  and  two  tablespoonfuls  of  flour;  add  one  and  one- 
half  cupfuls  of  cold  milk  and  stir  until  smooth;  add  the  chicken  broth 
gradually;  season  with  peooer  and  salt  and  celery  salt;  pour  the  hot 
sauce  over  the  chicken  and  toast,  and  serve.  If  you  wish  to  serve 
dumplings  with  the  chicken  stew,  ten  minutes  before  the  chicken  is 
cooked  let  the  liquid  boil  up,  then  put  in  the  dumplings.  When  you 
serve  dumplings  omit  the  toast. 

CHICKEN  FRICASSEE. 

Cut  the  chicken  as  for  stew;  brown  in  hot  butter  before  stewing; 
make  a  brown  gravy  by  browning  the  butter  before  adding  the  gravy; 
serve  on  toast 

• 

VEAL  STEW. 

Cut  the  veal  into  small  pieces;  cover  with  boiling  water;  add  one-half 
teaspoonful  of  salt  for  each  quart  of  water;  simmer  until  it'is  tender; 
add  four  or  six  potatoes,  cut  in  thick  slices;  cook  together  one  table- 
spoonful  of  butter  and  two  of  flour;  add  one  cupful  of  cold  milk;  stir 
until  smooth;  add  the  veal  broth  gradually;  remove  bones  from  veal 
and  simmer  all  together  for  five  minutes,  then  serve. 

Beef  and  mutton  stew  are  made  in  the  same  way. 

For  stewing,  the  cheapest  and  toughest  meat  is  used;  by  long,  slow 
cooking  it  becomes  tender. 

CUKKY  OF  BABBIT. 

Cut  the  rabbit  into  serving  pieces;  brown  in  hot  butter;  remove  from 
the  butter  and  put  into  a  stew  kettle;  add  one  large  onion,  cut  into 
slices;  cook  one  tablespoonful  of  flour  and  one  of  curry  powder  in  the 
butter  in  which  the  rabbit  was  browned;  add  one  cupful  of  water  or 
stock  and  stir  until  thickened;  then  add  one  cupful  of  strained  toma- 
toes, one  teaspoonful  of  sugar,  and  pepper  and  salt  to  taste;  pour  this 
over  the  rabbit  and  stew  until  tender;  add  a  cupful  of  milk;  heat  boiling 
hot;  serve  with  boiled  rice. 


Hi  'nVELVE  LESSORS  IX  SCIE\'TIJ:1C  COOKERY. 


<*  BROILING  j* 

Broiling  is  the  most  perfect  way  of  cooking  meat  and  fish.  There 
are  three  ways  of  broiling, — what  is  known  as  broiling  proper,  pan 
broiling  and  oven  broiling. 

Broiling  proper  is  to  broil  directly  over  the  coals;  the  fire  must  be 
hot,  clear  and  free  from  smoke.  For  meat  it  must  be  hotter  than  for 
fish.  Pan  broiling  is  cooking  upon  a  smoking  hot  griddle.  Oven 
broiling  is  cooking  in  a  very  hot  oven.  The  most  delicious  results  are 
obtained  by  broiling  steaks,  chops,  young  chickens,  squabs,  etc., 
directly  over  the  glowing  coals.  Charcoal  is  best  for  broiling,  but  hard 
wood  or  hard  or  soft  coal  may  be  used,  provided  it  is  free  from  smoke. 
The  point  to  be  remembered  in  broiling  is  to  have  the  fire,  griddle  or 
oven  hot  enough  to  instantly  sear  the  outer  surface  of  the  meat. 

The  best  cuts  of  steak  make  the  most  delicious  broils,  tenderness 
being  one  of  the  essential  qualities.  It  must  be  remembered,  however, 
that  a  second-class  cut  of  steak  taken  from  a  first-class  bullock  will 
make  a  much  better  broil  than  a  first-class  cut  taken  from  a  second- 
class  bullock.  When  selecting  beef  see  that  it  has  a  thick  rim  of  fat, 
that  the  lean  is  well  marbled  with  fat  and  is  of  a  bright  red  color  after 
being  exposed  to  the  air  for  a  short  time. 

STEAKS. 

Have  steak  cut  thick — two  inches  is  the  proper  thickness  fo"r  a  steak ; 
it  should  never  be  cut  less  than  one  inch.  Trim  off  all  the  suet;  put 
between  a  double  broiler  and  place  it'as  close  to  the  coals  as  possible; 
allow  it  to  cook  for  about  a  minute,  or  until  the  under  side  is  well 
seared,  then  turn  and  sear  the  other  side;  remove  a  little  distance  from 
the  coals  and  cook  from  fifteen  to  twenty  minutes,  turning  constantly. 
A  steak  that  is  broiled  perfectly  should  be  puffed  out  in  the  center  and 
should  be  of  a  delicate  pink  color  throughout.  Serve  immediately  on 
a  warm  platter ;  garnish  with  sprigs  of  parsley  or  watercress. 

PAN  BROILING. 

To  pan  broil  a  steak,  have  the  griddle  smoking  hot;  do  not  put  fat 
of  any  kind  on  the  griddle;  place  the  steak  on  the  griddle  and  press 
close;  let  it  cook  one  minute;  then,  with  a  knife,  loosen  from  the  griddle 
and  turn;  sear  the  other  side;  reduce  the  heat  slightly  and  cook  from 
fifteen  to  twenty  minutes,  turning  very  frequently;  do  not  prick  the 
steak  with  a  fork  or  the  juice  will  escape.  The  steak  can  be  easily 
turned  with  two  knives  by  slipping  one  under  the  steak  and  assisting 
to  turn  with  the  other.  Broiled  steak  is  served  as  soon  as  taken  from 
the  fire,  seasoned  with  pepper  and  salt.  Maitre  d'  Hotel  sauce  is  some- 
times served  with  broiled  steak. 


ME  A  TS— BROIL  ING.  17 


TIME  FOR  BROILING  STEAKS. 

Steak  two  inches  in  thickness  requires  from  fifteen  to  twenty  min- 
utes, one  and  one-half  inches  from  twelve  to  fifteen  minutes  and  one 
inch  from  eight  to  ten  minutes. 

LAMB  AND  MUTTON  CHOPS. 

Remove  the  outer  skin  and  all  the  suet  from  the  chops;  broil  over 
the  coals  or  on  a  hot  griddle;  serve  with  tomato  sauce  and  season  with 
salt  and  pepper;  garnish  with  parsley. 

NOTE. — Before  cooking  lamb  or  mutton  always  remove  the  skin. 
It  is  in  the  skin  that  the  disagreeable  flavor  exists. 

^  ROASTING  j» 

Roasting  and  baking  are  synonymous  terms.  We  speak  of  roasting 
meats  and  baking  bread,  yet  we  use  the  same  oven  for  both.  Roasting 
formerly  meant  to  place  the  meat  on  a  spit  before  the  open  fire,  turn 
it  frequently  and  baste  constantly  to  keep  from  burning.  Roasting 
to-day  means  to  bake  in  a  hot  oven. 

ROAST  BEEF. 

There  are  seven  prime  ribs  in  a  bullock.  Any  of  them  will  make  a 
first-class  roast  of  beef.  Do  not  have  the  ribs  removed,  but  have  them 
cut  in  two-inch  pieces  up  to  the  thick  muscle;  cut  these  pieces  of  bone 
off,  to  be  braised  and  served  as  short  ribs  of  beef;  place  the  cut  surface 
of  the  roast  on  a  smoking  hot  griddle  and  press  closely;  let  cook  for 
two  or  three  minutes,  or  until  it  is  nicely  seared;  turn  and  sear  the 
other  side;  set  the  roast,  resting  upon  the  edges  of  the  ribs,  on  a  rack  in 
a  dripping  pan;  put  into  an  oven  hot  enough  to  bake  bread,  and  let 
cook;  do  not  season  the  meat  and  do  not  put  water  in  the  pan;  when 
the  oven  is  at  the  proper  temperature  you  will  hear  a  gentle  sputtering 
when  the  oven  door  is  opened — if  smoke  issues  from  the  oven  it  is  too 
hot — if  you  do  not  hear  a  gentle  sputtering  increase  the  temperature. 
The  time  required  for  roasting  depends  upon  the  thickness  of  the  roast; 
fifteen  minutes  is  allowed  for  each  inch  in  thickness;  a  roast  four  inches 
in  thickness  will  cook  rare  in  one  hour;  measure  across  the  thickest 
part  of  a  roast.  A  rump  roast  is  seared  in  the  same  way  and  placed 
upon  a  rack  in  a  hot  oven;  allow  fifteen  minutes  to  the  pound. 

YORKSHIRE  PUDDING. 

Two-thirds  of  a  cupful  of  flour,        One  pint  of  milk, 
Three  eggs,  One  teaspoonful  of  salt. 

Sift  the  flour  and  measure;  add  the  salt;  separate  the  eggs  and  add 
the  yolks,  unbeaten,  to  the  flour;  add  a  little  of  the  milk  and  mix  to  a 
smooth  paste;  add  the  rest  of  the  milk  gradually;  beat  whites  of  the 


18  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 

eggs  to  a  stiff  froth  and  stir  into  the  batter;  pour  into  the  roasting  pan 
forty-five  minutes  before  the  roast  is  cooked;  serve  hot  with  the  roast 
of  beef;  if  the  roast  is  very  fat  pour  some  of  the  fat  from  the  pan  before 
putting  in  the  pudding. 

BRAISED  BEEF  OR  POT  ROAST. 

Six  or  eight  pounds  of  chuck  roast;  trim  and  rub  with  pepper  and 
salt;  cut  a  large  onion  into  dice  and  brown  in  salt  pork  fat;  put  the 
roast  into  a  braising  pan;  pour  over  it  one  quart  of  boiling  water;  add 
the  onion;  cover  closely  and  cook  in  a  moderate  oven  about  four  hours, 
turning  after  two  hours,  and  add  more  water  as  it  evaporates,  so  as  to 
have  three  cups  of  gravy;  when  tender  take  up  the  meat;  skim  off  the 
fat  from  the  gravy  and  thicken  with  a  tablespoonful  of  flour  wet  in  a 
little  cold  water  and  strained  into  the  gravy;  season  with  pepper  and 
salt  and  a  little  lemon  juice. 

VEAL  HEART. 

Remove  the  tough  membranes  and  soak  in  cold  water  and  salt  one 
hour;  wipe  and  stuff  with  stale  bread  crumbs  seasoned  with  salt  and 
pepper  and  moistened  with  melted  butter;  rub  the  heart  with  salt, 
pepper  and  dredge  with  flour ;  fry  brown  in  a  pan  with  a  little  fat  salt 
pork ;  place  in  braising  kettle ;  add  one  pint  of  water,  one  teaspoonful  of 
minced  onion,  sprig  of  parsley,  three  cloves,  three  pepper  corns,  one 
small  carrot  cut  fine ;  cover  tightly  and  cook  two  hours  in  a  moderately 
hot  oven ;  turn  three  or  four  times  while  baking. 

ROAST  LAMB  OR  MUTTON. 

Remove  the  skin  from  a  leg  of  lamb  or  mutton ;  sear  the  cut  surfaces 
on  a  hot  griddle;  place  on  a  rack  in  a  roasting  pan  in  a  hot  oven.  A 
leg  of  lamb  will  roast  in  one  hour  and  a  quarter,  while  it  requires  one 
hour  and  three-quarters  to  roast  a  medium-sized  leg  of  mutton. 

ROAST  VEAL. 

Veal  being  a  dry  meat,  requires  basting  to  keep  it  moist  and  to 
enrichen  it;  rub  the  veal  with  sugar,  salt  and  pepper,  using  one-half  as 
much  sugar  as  salt;  place  upon  rack  in  roasting  pan  and  let  cook  in  a 
hot  oven  until  nicely  browned,  then  baste  with  a  thin  gravy  made  from 
one  tablespoonful  of  butter,  one  of  flour  and  two  cupfuls  of  stock  or 
water;  season  with  pepper  and  salt;  baste  every  fifteen  minutes;  veal 
requires  longer  cooking  than  either  beef  or  mutton ;  a  five-pound  roast 
will  cook  in  two  and  one-half  hours. 

PORK. 

Fresh  pork  is  seasoned  with  pepper,  salt  and  sugar.  Roast  and 
baste  the  same  as  veal. 


POULTRY.  19 


TO  DRAW  POULTRY. 

All  poultry  should  be  dressed  as  soon  as  killed;  the  feathers  come  out 
more  easily  while  the  fowl  is  warm;  strip  them  off  towards  the  head; 
remove  the  pinfeathers  with  a  knife;  singe  the  hairs  by  holding  it  over 
the  gas  jet  or  a  piece  of  lighted  paper;  cut  off  the  head;  turn  the  skin 
back  and  cut  off  the  neck  close  to  the  body ;  remove  the  windpipe  and 
crop;  to  remove  the  feet,  cut  the  skin  just  below  the  leg  joint;  break 
the  joint;  with  a  skewer  pull  out  the  tendons;  cut  away  the  oil  bag  in 
the  tail;  make  an  incision  under  the  side  bone  near  the  tail  large 
enough  to  insert  two  fingers ;  slip  the  ringers  around  the  entrails,  sepa- 
rating the  membrane;  when  everything  is  loosened,  get  the  ringers 
around  the  heart  and  pull  out  the  entrails;  then  take  out  the  lungs 
and  kidneys;  when  everything  is  removed  hold  the  fowl  under  the 
faucet  and  rinse  well,  then  wipe  dry. 

TO  CLEAN  GIBLETS. 

Remove  the  outside  sack  from  the  heart;  cut  open  and  press  out  the 
clot  of  blood ;  cut  off  the  gall  bladder  from  the  liver,  being  careful  not 
to  break  it,  and  cut  away  any  discolored  part  of  the  liver;  open  the 
thick  part  of  the  gizzard  and  take  out  the  inner  sack  without  breaking; 
wash  giblets  and  put  into  cold  water;  simmer  until  tender;  cook  the 
neck  with  the  giblets. 

TO  TRUSS  POULTRY. 

Draw  the  thighs  up  close  to  the  body  and  pass  a  skewer  through  the 
thigh  and  into  the  body  and  out  through  the  other  thigh;  pass  another 
skewer  through  the  wings,  fastening  them  close  to  the  body;  fold  the 
skin  at  the  neck  over  and  pin  it  to  the  back  with  a  skewer;  cross  the 
legs  over  the  tail  and  tie  with  a  stout  twine,  leaving  two  long  ends; 
pass  the  twine  around  the  tail,  bring  it  up,  crossing  in  front  and  passing 
around  the  skewer  in  the  thighs;  cross  in  the  back  and  fasten  around 
the  skewer  through  the  wings,  and  tie  firmly. 

ROAST  TURKEY. 

Singe,  draw,  wash  and  wipe;  stuff  the  body  and  neck  with  stale  bread 
crumbs  moistened  with  melted  butter  and  seasoned  with  pepper,  salt 
and  celery  salt;  truss  and  rub  with  butter;  lay  the  turkey,  breast  down, 
on  the  rack  in  the  roasting  pan;  put  into  a  hot  oven  and  cook  until 
the  back  of  the  turkey  is  nicely  browned,  then  turn  it  over  and  brown 
breast;  pour  one  pint  of  water  into  the  pan  after  the  turkey  is  browned; 
baste  every  fifteen  minutes,  or  whenever  the  skin  becomes  very  dry; 


20  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 


allow  twenty-five  minutes  to  the  pound  for  roasting;  if  the  turkey 
browns  too  rapidly  cover  the  breast  with  a  heavy  paper  well  buttered. 
Oysters  or  chopped  celery  may  be  added  to  the  stuffing  if  desired. 

KOAST  CHICKEN. 

Prepare  the  same  as  roast  turkey;  allow  twenty  minutes  to  the  pound 
for  roasting. 


Trainer 


Frying  is  cooking  in  hot  fat  deep  enough  to  entirely  cover  the 
articles  to  be  cooked.  When  food  is  properly  fried  the  fat  is  hot 
enough  to  instantly  sear  the  outer  surface  and  thus  prevent  it  soaking 
into  the  food.  All  food  to  be  fried  should  be  thoroughly  dried;  if 
water  should  drop  into  the  hot  fat  it  would  cause  the  fat  to  boil  over, 
and  there  is  danger  of  it  taking  fire  and  causing  great  trouble.  Food 
that  does  not  contain  sufficient  albumen  to  form  a  coating  on  the  out- 
side as  soon  as  immersed  into  the  hot  fat  should  be  rolled  in  crumbs, 
then  in  egg  and  again  in  crumbs  to  form  a  grease-proof  covering.  A 
frying  basket,  or  a  wire  basket  with  a  long  handle,  is  very  convenient 
for  frying  purposes.  In  many  cook  books  we  read,  "heat  the  fat 
smoking  hot."  That  depends  entirely  upon  the  kind  of  fat  you  are 
using;  lard  will  smoke  at  a  much  lower  temperature  than  oil.  When 
fat  smokes  it  loses  some  of  its  browning  properties;  never  let  fat  heat 
without  putting  a  small  piece  of  raw  potato  into  it.  As  soon  as  the 
potato  begins  to  brown  drop  in  a  fresh  piece  of  potato;  if  it  browns  in 
one  minute  the  fat  is  hot  enough  to  fry  potatoes  and  dough  mixtures. 
For  such  food  as  we  roll  in  bread  crumbs  and  egg  the  fat  should  be 
hot  enough  to  brown  a  bit  of  bread  in  forty  seconds. 

The  best  fat  for  frying  purposes  is  a  mixture  of  suet  and  oil,  as  both 
these  fats  can  be  heated  to  a  much  higher  temperature  without  smok- 
ing than  lard,  and  are  more  healthful.  Olive  oil  is  the  purest  fat  for 
frying,  but  is  too  expensive  for  general  use. 

For  frying  the  same  fat  can  be  used  several  times  if  properly  cared 
for.  The  most  delicate  croquettes  can  be  fried  in  the  same  fat  with 
fish  and  not  be  marred  in  flavor.  When  frying  several  different  kinds 
of  food  at  the  same  time,  begin  with  potatoes,  then  dough  mixtures 
and  lastly  articles  rolled  in  crumbs. 

When  finished  with  the  fat  drop  three  or  four  slices  of  raw  potato 
into  it;  cool  slightly,  and  strain  through  a  fine  strainer  or  a  strainer 
cloth. 


FRYING.  21 

FRENCH  FRIED  POTATOES. 

Pare  the  potatoes  and  cut  into  strips  one-half  inch  in  thickness;  let 
stand  in  cold  water  one  hour;  heat  the  fat  hot.  enough  to  brown  a  thin 
slice  of  potato  in  one  minute;  wipe  the  potatoes;  put  into  the  frying 
basket  and  lower  into  the  hot  fat;  do  not 'put  a  large  quantity  of 
potatoes  in  at  one  time,  as  they  will  lower  the  temperature  of  the  fat 
and  the  potatoes  will  be  soggy  and  greasy.  When  the  potatoes  are 
nicely  browned  lift  from  the  fat  and  shake  free  from  grease;  turn  onto 
a  piece  of  cheese  cloth  to  absorb  the  fat;  dust  lightly  with  salt,  and 
serve  immediately.  French  fried  potatoes  should  be  crisp  and  mealy. 
If  they  stand  they  become  soggy. 

SARATOGA  CHIPS. 

Pare  the  potatoes  and  slice  very  thin;  let  stand  in  cold  water  two  or 
three  hours;  wipe  dry;  fry  in  fat  hot  enough  to  brown  in  one  minute: 
when  nicely  browned  remove  the  basket  and  shake  well;  turn  chips 
onto  cheese  cloth  or  soft  paper;  dust  well  with  salt. 

LAMB  CHOPS  BREADED. 

Trim  the  chops  and  remove  the  skin;  season  with  salt  and  pepper; 
roll  in  fine  bread  crumbs;  dip  in  beaten  egg  and  water;  add  table- 
spoonful  of  water  to  each  egg,  and  roll  in  bread  crumbs ;  fry  in  hot  fat. 
For  a  chop  one  inch  in  thickness  it  will  require  six  minutes  to  cook 
rare  and  from  eight  to  ten  to  cook  well  done. 

FRIED  CHICKEN. 

Cut  the  chicken  into  ten  pieces;  season  with  pepper  and  salt;  roll 
in  fine  bread  crumbs;  dip  in  beaten  egg  and  water;  roll  in  crumbs,  and 
fry  in  fat  hot  enough  to  brown  a  piece  of  bread  in  one  minute.  A 
young  chicken  will  cook  in  ten  minutes.  Serve  with  sauce  tartare  or 
cream  sauce;  garnish  the  dish  with  sprigs  of  parsley. 

NOTE. — For  fried  fish  see  article  on  Fish. 

CROQUETTES. 

In  making  croquettes  the  material  must  be  chopped  fine,  well  mixed, 
and  seasoned  delicately.  The  shaping  of  croquettes  can  be  readily 
acquired  by  a  little  practice  and  care.  They  are  formed  into  cone,  ball 
and  cylindrical  shapes. 

To  Shape. — Take  a  tablespoonful  of  the  mixture ;  roll  gently  between 
the  hands  into  a  ball;  have  a  board  well  sprinkled  with  fine  dry  bread 
crumbs  and  roll  the  croquette  very  gently  on  this  into  shape;  dip  into 
beaten  egg,  to  which  one  tablespoonful  of  water  has  been  added ;  water 
added  to  the  egg  makes  a  more  elastic  coating  than  egg  alone;  after 
dipping  the  croquette  into  the  egg  roll  again  in  the  bread  crumbs  and 
then  fry  in  fat  hot  enough  to  brown  a  piece  of  bread  in  forty  seconds; 
cook  until  nicely  browned — it  will  require  about  two  minutes;  take  up 
and  lay  on  cheese  cloth  or  soft  brown  paper. 


22  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 

CHICKEN  CROQUETTES. 

One    pint    of    cooked    chicken,  One  teaspoonful  of  minced  parsley, 

chopped  fine,  Pepper  and  salt  to  taste. 

Two  tablespoonfuls  of  butter,  One  teaspoonful  of  lemon  juice, 

Two  tablespoonfuls  of  flour,  One  teaspoonful  of  minced  onion. 
One  cupful  of  cream, 

Cook  together  the  butter  and  flour;  add  the  cream,  and  stir  con- 
stantly until  it  thickens;  season  the  chicken  with  pepper,  salt,  onion, 
lemon  juice  and  parsley;  add  to  the  white  sauce  and  mix  thoroughly; 
spread  on  a  buttered  plate  and  set  away  to  cool;  when  cold  shape  into 
croquettes;  roll  in  bread  crumbs,  dip  in  egg,  and  roll  again  in  crumbs, 
and  fry  in  hot  fat;  drain  on  cheese  cloth,  and  serve  garnished  with 
lemon  points  and  sprigs  of  parsley. 

SWEETBREAD  CROQUETTES. 

Two  sweetbreads,  One  cup  of  cream. 

One  tablespoonful  of  butter,  One  teaspoonful  of  lemon  juice, 

Two  tablespoonfuls  of  flour,  Pepper  and  salt  to  taste. 

Cover  the  sweetbreads  with  cold  water  and  salt;  let  stand  two  or 
three  hours;  cover  with  boiling  water;  add  lemon  juice  and  cook  until 
tender;  remove  the  tubes  and  membranes,  and,  with  a  silver  fork, 
separate  into  small  pieces;  cook  together  the  butter  and  flour;  add  the 
cream  or  rich  milk  and  cook  until  thickened;  add  the  sweetbreads; 
season  to  taste;  spread  on  a  buttered  plate  and  set  aside  to  cool;  shape 
into  croquettes;  roll  in  fine  bread  crumbs;  dip  in  egg  and  roll  in  crumbs 
again;  fry  in  hot  fat  until  nicely  browned. 

ROYAL  CROQUETTES. 

Royal  croquettes  are  made  by  using  half  chicken  and  half  sweet- 
breads. 

POTATO  CROQUETTES. 

Six  medium-sized  potatoes,  Whites  of  two  eggs, 

One  tablespoonful  of  butter,  One    tablespoonful     of     minced 

Salt  and  pepper  to  taste,  parsley. 

Two-thirds  of  a  cupful  of  milk, 

Pare,  boil  and  mash  potatoes;  add  the  butter,  milk  and  seasonings; 
let  cool  slightly,  then  shape ;  roll  in  crumbs,  egg  and  crumbs,  and  fry. 

RICE  CROQUETTES. 

One    and    one-half    cupfuls  of     Half  a  teaspoonful  of  salt, 

boiled  rice,  Two  eggs, 

Three-fourths    of    a    cupful  of     One  tablespoonful  of  sugar, 

milk,  One  tablespoonful  of  butter. 

Cover  the  rice  with  the  milk;  add  the  sugar,  butter  and  salt;  let  boil 
three  minutes;  add  the  eggs,  well  beaten,  and  cook  one  minute;  then 
take  off  and  cool;  when  cold,  shape,  roll  in  crumbs,  egg  and  crumbs; 
fry,  and  serve  very  hot. 


FR  YING.  23 

OTHER  CROQUETTES. 

Mutton,  veal,  lamb,  beef  or  any  kind  of  cooked  meat  or  fish  may  be 
substituted  in  place  of  chicken,  and  prepared  in  the  same  way;  or,  take 
one  cupful  of  finely  chopped  meat  and  add  to  it  one-half  cupful  of  stale 
bread  crumbs;  moisten  with  one-third  cupful  of  cream  and  the  white 
of  one  egg;  season  with  pepper,  salt  and  a  little  onion  juice;  drop  by 
spoonful  into  hot  fat;  fry  until  nicely  browned. 

FRITTER  BATTER. 

One  cupful  of  flour,  One  saltspoonful  of  salt, 

Two  tablespoonfuls  of  sugar,  One  egg, 

One  teaspoonful  of  baking  pow-  One-third  of  a  cupful  of  milk, 
der, 

Mix  the  flour,  sugar,  salt  and  baking  powder  together;  add  the  egg, 
beaten  light,  and  the  milk;  beat  until  light  and  smooth;  drop  by  spoon- 
ful into  very  hot  fat;  sprinkle  with  sugar,  and  serve  with  maple  syrup 
or  lemon  sauce. 

APPLE  FRITTERS. 

Pare  and  core  two  large  tart  apples;  cut  into  slices  about  one-third 
of  an  inch  in  thickness;  drop  into  the  fritter  batter  and  fry  about  five 
or  six  minutes  in  very  hot  deep  fat;  serve  hot  with  lemon  sauce. 

FRUIT  FRITTERS. 

Bananas,  oranges,  pineapple,  peaches,  etc.,  are  used  for  fritters;  cut 
into  small  pieces  or  slices  and  add  to  the  fritter  batter;  fry  in  deep  fat 
heated  very  hot. 

CHICKEN  FRITTERS. 

Cut  cold  boiled  or  roast  chicken  into  small  pieces;  season  with  salt, 
pepper  and  a  tablespoonful  of  lemon  juice  for  each  pint  of  chicken; 
make  a  batter  as  for  "Batter  Fritters,"  omitting  the  sugar;  stir  the 
chicken  into  the  batter;  drop  by  spoonful  into  very  hot  fat;  drain  and 
serve  immediately;  any  tender  meat  may  be  substituted  for  chicken. 

OYSTER  FRITTERS. 

Prepare  the  fritter  batter,  omitting  the  sugar;  for  large  oysters  drain 
and  dip  into  the  batter,  and  fry  in  very  hot  fat;  if  the  oysters  are 
small  drain  and  add  one  cupful  of  oysters  to  one  cupful  of  batter;  drop 
by  spoonfuls  in  hot  fat  and  fry  until  nicely  browned;  drain  on  cheese 
cloth  or  soft  paper,  and  serve  hot. 

FRIED  MUSH. 

Cut  cold  mush  into  slices  three  quarters  of  an  inch  in  thickness;  roll 
in  cornmeal  and  flour  (equal  parts);  dip  in  beaten  egg,  to  which  one 


24  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 

tablespoonful  of  cold  water  has  been  added;  roll  in  cornmeal  and 
flour  and  fry  in  hot  fat;  drain  on  cheese  cloth,  and  serve  hot. 

CKULLERS. 

One-fourth  of  a  cupful  of  butter,  Two  teaspoonfuls  of  baking  pow- 

One  cupful  of  sugar,  der, 

Two  cupfuls  of  flour,  One  cupful  of  milk, 

One-half  teaspoonful  of  nutmeg,  Three  drops  of  almond  extract. 

Two  eggs, 

Cream  the  butter;  add  the  sugar  and  egg  yolks  and  cream  together; 
add  the  flour  and  milk  alternately;  sift  the  baking  powder  in  with  the 
flour;  beat  the  whites  of  the  eggs  stiff  and  add  before  the  last  cup  of 
flour;  also  the  flavorings;  roll  very  thin;  cut  into  shape;  fry  in  deep 
fat  heated  very  hot;  cook  until  nicely  browned;  roll  in  powdered 
sugar  and  cinnamon. 

DOUGHNUTS. 

Three  eggs,  Two  level  teaspoonfuls  of  salt, 

Three  cupfuls  of  sugar,  One  teaspoonful  of  ginger, 

One  teaspoonful  of  nutmeg,  Six  teaspoonfuls  of  baking  pow- 
Three  cupfuls  of  milk,  der, 

One  large  tablespoonful  of  but-  Flour    enough    to    make    a    stiff 
ter,  batter  or  very  soft  dough. 

Beat  the  eggs  until  creamy;  add  the  sugar  and  beat  together;  add  the 
butter,  melted,  and  the  salt,  ginger  and  nutmeg;  beat  well;  sift  the 
baking  powder  with  three  cups  of  flour;  add  the  milk  and  flour  alter- 
nately and  beat  well  together;  then  add  enough  more  flour  to  make 
a  very  stiff  batter;  beat  thoroughly,  but  do  not  knead;  sprinkle  the 
board  well  with  flour;  roll  into  a  sheet  about  one-half  inch  in  thick- 
ness; cut  into  shape  and  fry  in  very  hot  fat;  cut  all  the  doughnuts 
before  frying,  as  the  frying  will  require  your  full  attention. 


Sauteing  is  cooking  food  in  a  small  quantity  of  fat.  Butter,  when 
clarified,  is  the  most  satisfactory  for  some  things,  as  it  browns  nicely 
and  gives  a  delicious  flavor  to  the  food,  but  lard  or  drippings  may  be 
used. 

CLARIFIED  BUTTER. 

To  clarify  butter,  let  it  boil  gently  for  about  a  minute — the  salt  will 
settle  to  the  bottom;  the  scum  which  rises  to  the  top  should  be 
skimmed  off,  leaving  the  oil  clear. 


SAUTE  ING.  25 

MUSH. 

Cut  cold  mush  into  thin  slices;  cook  on  a  griddle  buttered  with  clari- 
fied butter  until  nicely  browned. 

FRIED  APPLES. 

Cut  tart  apples  in  thin  slices;  dust  lightly  with  flour,  and  fry  in 
clarified  butter  in  a  spider  until  nicely  browned;  serve  with  liver,  break- 
fast bacon  or  pork  chops. 

VEAL  CUTLETS. 

Rub  the  chops  with  salt,  sugar  and  pepper;  dredge  with  flour;  heat 
one  tablespoonful  of  clarified  butter  or  drippings  in  the  spider;  brown 
the  chops  nicely  on  both  sides;  add  two  tablespoonfuls  of  water;  cover 
the  spicier  closely  and  let  simmer  ten  minutes;  serve  on  a  hot  platter; 
add  one-fourth  of  a  cupful  of  sweet  milk  to  the  gravy  in  the  spider,  and 
serve  with  the  chops. 

PORK  CHOPS. 

Season  and  cook  the  same  as  veal  cutlets;  veal  and  pork  require  long 
and  thorough  cooking. 

HAMBURG  STEAKS. 

One  pound  of  round  steak  chopped  very  fine;  one  tablespoonful  of 
minced  onion;  pepper  and  salt  to  taste;  mix  the  meat  and  seasonings 
thoroughly  together;  shape  into  cakes  about  three-fourths  of  an  inch 
in  thickness;  grease  the  griddle  or  spider  well;  brown  nicely  on  both 
sides;  cook  about  five  minutes,  and  serve. 

CALF'S  LIVER. 

Cut  in  slices  one-half  inch  in  thickness;  dust  with  pepper  and  salt 
and  roll  in  flour;  cook  in  bacon  fat  until  nicely  browned;  serve  with 
breakfast  bacon  or  fried  apples,  or  cover  the  liver  with  boiling  water 
and  let  stand  five  minutes;  season  with  pepper  and  salt;  roll  in  flour  and 
fry  in  bacon  fat  or  clarified  butter. 


Salads,  to  be  palatable,  should  always  be  crisp  and  fresh  and  served 
icy  cold.  It  is  upon  its  crispness  and  the  proper  mingling  and  selec- 
tion of  ingredients  that  its  success  depends ;  when  lettuce  is  to  be  used 
it  must  be  washed  carefully,  taking  care  not  to  break  the  leaves.  The 
targe  dark  leaves  are  not  nice  for  salad.  Of  celery  only  the  white, 


26  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 

crisp  parts  are  used,  the  green,  tough  parts  being  utilized  for  soups  and 
stews.  All  fresh  vegetables  to  be  used  for  salad  should  stand  in  ice 
water  until  just  before  serving  time.  Vegetable  salads  are  served  after 
the  meat  course  at  dinner — a  rich  salad,  such  as  lobster,  chicken,  sweet- 
bread, etc.,  is  out  of  place  at  a  heavy  meal.  These  latter  are  best  served 
at  lunches  or  suppers.  In  arranging  a  salad  on  a  dish  or  in  a  bowl 
handle  it  very  lightly;  do  not  press  it  into  form.  The  garnishings 
should  be  of  the  freshest  and  crispest  kind. 

MAYONNAISE  DRESSING. 

Yolks  of  two  eggs,  Juice  of  one  lemon,  or  one-third 

One  pint  of  olive  oil,  of  a  cupful  of  vinegar. 

Place  the  oil  and  eggs  in  the  refrigerator  some  time  before  using 
them.  Put  the  yolks  of  the  eggs  into  a  cup  just  large  enough  to  take 
the  Dover  egg-beater;  beat  the  eggs  until  creamy;  add  a  few  drops  of 
oil  at  a  time  and  beat  together  until  it  thickens,  then  the  oil  can  be 
added  more  rapidly;  when  it  gets  so  thick  that  the  beater  turns  hard 
add  a  tablespoonful  of  lemon  juice  or  vinegar;  add  more  oil  and  lemon 
juice  until  the  oil  is  all  used;  when  all  the  oil  and  vinegar  are  added 
the  dressing  should  be  thick;  the  dressing  is  seasoned  according  to  the 
salad  it  is  to  be  served  with.  The  addition  of  a  cupful  of  whipped 
cream  after  the  seasonings  are  added  makes  a  great  improvement. 

FRENCH  DRESSING. 

One  tablespoonful  of  sharp  vine-     One  fourth  of  a  teaspoonful  of  salt, 

gar,  One-half  saltspoonful  of  pepper. 

Three  tablespoonfuls  of  olive  oil, 

Mix  the  vinegar,  salt,  pepper  and  oil  together  and  beat  with  a  fork 
until  the  oil  and  vinegar  unite.  This  dressing  can  be  made  at  the  table, 
and  the  salad  dressed  just  before  serving. 

COOKED  MAYONNAISE  DRESSING. 

Four  egg  yolks  and  one  whole     Six  tablespoonfuls  of  vinegar, 

egg.  One  generous  teaspoonful  of  butter. 

Heat  the  vinegar  scalding  hot;  beat  the  eggs  until  creamy;  pour  the 
hot  vinegar  over  the  beaten  eggs;  cook  over  boiling  water,  stirring 
constantly  until  it  thickens,  then  add  the  butter;  season  according  to 
the  salad  to  be  served. 

CREAM  DRESSING. 

One  tablespoonful  of  butter,  One  cupful  of  rich  milk, 

Two  tablespoonfuls  of  flour,  Four  tablespoonfuls  of  vinegar  or 

One-half  of  a  cupful  of  cream,  lemon  juice. 

Melt  the  butter;  add  flour  and  cook  together;  add  milk  and  stir  until 
thickened;  add  gradually  the  vinegar  and  when  cold  stir  in  the  cream. 


SALADS.  27 

CHICKEN  SALAD. 

Remove  the  skin  and  bone  from  a  cold  boiled  or  roast  chicken;  cut 
into  half-inch  dice;  to  one  quart  of  diced  chicken  add  two  tablespoon- 
fuls  of  lemon  juice,  one-half  teaspoonful  of  salt  and  one-half  salt- 
spoonful  of  pepper;  let  stand  in  a  cold  place  for  two  or  three  hours;  cut 
into  half-inch  dice  enough  tender  white  celery  to  make  three  cupfuls; 
mix  the  chicken  and  celery  together;  season  one  cupful  of  mayonnaise 
dressing  with  one-half  teaspoonful  of  dry  mustard,  one-half  teaspoonful 
of  salt,  one-half  saltspoonful  of  white  pepper  and  a  dash  of  cayenne; 
mix  the  seasonings  together  and  add  to  the  dressing;  then  add  one- 
half  cupful  of  whipped  cream;  mix  one-half  of  the  dressing  with  the 
chicken  and  celery;  arrange  in  a  salad  bowl  and  pour  the  remainder 
of  the  dressing  on  top;  garnish  the  dish  with  crisp  bits  of  celery  or 
white  celery  leaves. 

Equal  parts  of  chicken  and  sweetbread,  or  chicken  and  veal  mixed 
with  celery  make  a  nice  salad. 

SWEETBREAD  SALAD. 

Cover  the  sweetbread  with  cold  water;  add  one  teaspoonful  of  salt 
and  stand  two  or  three  hours;  drain;  cover  with  boiling  water;  add 
one  teaspoonful  of  lemon  juice;  cook  until  tender;  drain;  drop  into  cold 
water  and  let  stand  until  cold;  remove  the  membranes  and  pull  apart 
with  a  silver  fork  into  small  pieces;  mix  two  cupfuls  of  sweetbreads, 
two  tablespoonfuls  of  vinegar,  one-half  teaspoonful  of  salt  and  half  a 
saltspoonful  of  pepper  together;  let  stand  on  the  ice  for  one  hour;  cut 
into  dice  cucumbers  enough  to  make  two  cupfuls ;  let  stand  in  ice  water 
one  hour.  Season  one-half  cupful  of  mayonnaise  with  one-fourth  of  a 
teaspoonful  of  salt;  mix  half  the  dressing  with  the  sweetbreads  and 
cucumbers;  arrange  in  salad  bowl,  and  pour  the  remainder  of  the  dress- 
ing on  top;  serve  immediately. 

LOBSTER  SALAD. 

Cut  the  lobster  into  dice;  season  with  salt,  pepper  and  lemon  juice, 
the  same  as  chicken;  let  stand  an  hour;  separate  and  wash  carefully  the 
leaves  from  a  crisp  head  of  lettuce;  let  stand  in  ice  water  for  half  an 
hour;  at  serving  time  shake  free  from  water;  arrange  two  or  three 
leaves  together  in  the  form  of  a  nest,  and  arrange  the  nests  on  a  large 
dish  or  individual  dishes; season  the  mayonnaise  to  taste  with  a  mixture 
of  one  teaspoonful  of  mustard,  one  teaspoonful  of  salt  and  a  fourth  of 
a  teaspoonful  of  mixed  pepper;  mix  one-half  the  dressing  with  the 
lobster;  put  a  tablespoonful  into  each  shell  and  a  teaspoonful  of  dress- 
ing on  top. 

Another  way  of  serving  lobster  salad  is  to  tear  the  lettuce  into  large 
pieces  and  mix  with  the  lobster,  using  one-third  as  much  lettuce  as 
lobster,  garnishing  the  dish  with  the  whole  leaves. 


28  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 

SHKIMP  SALAD. 

Prepare  and  serve  shrimps  the  same  as  lobster;  the  shrimps  may  be 
left  whole  or  cut  into  small  pieces. 

Crab  salad  is  also  prepared  in  the  same  way. 

FISH  SALADS. 

All  kinds  of  cold  cooked  fish  can  be  used  for  salads.  Dress  with  a 
French  or  mayonnaise  dressing,  season  to  taste,  and  serve  with  lettuce 
leaves. 

MEAT  SALAD. 

One  pint  of  cold  meat  cut  in  thin  slices  and  then  cut  into  small 
pieces ;  to  the  French  dressing  add  one  tablespoonful  of  minced  parsley 
and  one  teaspoonful  of  onion  juice;  put  a  layer  of  meat  in  the  salad 
bowl;  pour  on  some  dressing,  another  layer  of  meat,  and  so  on  until 
all  the  meat  and  dressing  is  used;  let  stand  on  the  ice  two  hours;  gar- 
nish the  dish  with  sprigs  of  parsley,  and  serve.  Any  kind  of  tender 
meat  may  be  used. 

TOMATO  SALAD. 

Drop  six  medium-sized  tomatoes  into  boiling  water;  let  stand  two 
or  three  minutes;  remove  the  skin;  cut  off  about  one-fourth  of  each 
tomato;  with  a  sharp  knife  cut  the  pulp  loose  from  the  sides  and  scoop 
out  the  center;  fill  each  shell  with  chipped  ice  and  stand  in  the  refrig- 
erator for  two  or  three  hours;  cut  pulp  and  the  upper  part  of  the 
tomato  into  dice;  drain; season  two  tablespoonfuls  of  mayonnaise  dress- 
ing with  one-fourth  teaspoonful  of  salt;  mix  the  mayonnaise  and  the 
diced  tomatoes  together;  empty  the  tomato  cups;  fill  with  the  salad 
and  set  on  a  lettuce  leaf,  or  garnish  the  plate  with  nasturtium  leaves. 

Tomato  salad  may  also  be  served  without  the  cups. 

POTATO  SALAD. 

Six  medium-sized  potatoes,  One  teaspoonful  of  dry  mustard, 

Four   tablespoonfuls    of  cooked     Two  teaspoonfuls  of  salt, 

mayonnaise,  One-fourth   of  a   teaspoonful   of 

One     tablespoonful     of  minced  white  pepper, 

parsley,  Dash  of  cayenne, 

One     tablespoonful     of  minced     Sweet  cream. 

onion, 

Pare  and  cover  the  potatoes  with  boiling  water;  add  one  teaspoonful 
of  salt;  boil  slowly  until  tender;  drain;  remove  the  cover  and  shake 
over  the  fire  until  the  potatoes  are  dry;  when  cool  enough  to  handle 
cut  into  thin  slices;  mix  the  pepper,  salt,  and  mustard  together;  add  to 
the  cooked  mayonnaise  and  mix  until  smooth,  then  add  onion  and 
parsley;  slowly  add  sweet  cream  enough  to  make  it  the  consistency  of 
thin  cream;  put  a  layer  of  potatoes  in  the  salad  bowl;  cover  with  the 


SALADS.  29 

dressing,  then  another  layer  of  potatoes  and  more  dressing  until 
the  bowl  is  filled ;  pour  the  remainder  of  the  dressing  over  the  potatoes 
and  set  in  a  cold  place  for  two  or  three  hours;  garnish  with  sprigs  of 
parsley. 

BEET  SALAD. 

Boil  beets;  remove  skins  and  cut  into  dice;  season  with  salt  and 
pepper;  mix  with  cream  dressing;  garnish  with  sprigs  of  parsley,  and 
serve. 

ASPARAGUS  SALAD. 

Boil  three  bunches  of  asparagus  in  boiling  salted  water  until  tender; 
when  cold  cut  off  the  tender  parts;  mix  with  a  cream  dressing,  sea- 
soned with  pepper  and  salt,  or  serve  six  stalks  with  one  teaspoonful  of 
mayonnaise  to  each  person. 

CABBAGE  SALAD. 

One  small  head  of  cabbage,  One-half  of  a  teaspoonful  of  salt, 

One-half  of  a  cupful  of  cooked  One-half  of  a  saltspoonful  of  pepper, 

mayonnaise  dressing,  One-half  of  a  cupful  of  sweet  cream. 
Two  tablespoonfuls  of  sugar, 

Divide  the  cabbage  in  four  parts;  wash  well  in  cold  water;  take  off 
all  the  wilted  leaves  and  cut  out  the  tough  parts  from  the  center;  shred 
the  cabbage  very  fine  with  a  sharp  knife  and  throw  into  cold  water 
until  crisp ;  mix  the  salt,  sugar  and  pepper  together  and  then  mix  into 
the  dressing;  add  the  cream  gradually;  shake  off  all  the  water  from  the 
cabbage;  mix  with  the  dressing,  and  serve.  Hard  boiled  eggs, 
chopped  fine,  may  be  added  to  the  salad  if  desired. 

LETTUCE  SALAD. 

Break  off  all  the  leaves  carefully  from  a  head  of  lettuce;  wash  and 
throw  into  ice  water  for  one  or  two  hours;  then  shake  off  all  the  water; 
dress  with  French  dressing,  and  serve.  If  the  leaves  are  very  large 
tear  into  pieces. 

CELERY  SALAD. 

Wash  and  cut  the  celery  into  strips;  let  stand  in  ice  water  for  half 
an  hour;  cut  into  pieces  about  an  inch  long  and  dress  with  mayonnaise 
dressing,  seasoned  to  taste  with  pepper  and  salt  and  mustard;  arrange 
in  the  salad  bowl  and  garnish  with  choice  bits  of  celery. 

APPLE  SALAD. 

Three  tart  apples,  Six    tablespoonfuls    of    whipped 
One-half  pound  of  English  wal-  cream, 

nuts,  One  tablespoonful  of  sugar, 

One     tablespoonful     of     cooked  One-half  saltspoonful  of  salt. 

mayonnaise  dressing, 


30  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 

Pare,  core,  quarter  and  slice  very  thin  the  apples;  chop  the  walnuts 
fine;  add  the  sugar,  salt  and  cream  to  the  dressing;  mix  the  apples  and 
nuts  and  add  the  dressing;  serve  immediately. 

BANANA  SALAD. 

Six  bananas,  Juice  of  two  large  lemons, 

One  cupful  of  sugar,  One-fourth  cupful  of  water. 

Cook  the  sugar  and  water  together  for  five  minutes;  when  cold  add 
the  lemon  juice;  slice  six  bananas  very  thin  into  the  salad  bowl;  pour 
over  them  the  syrup  and  let  stand  one  or  two  hours  before  serving. 

FKUIT  SALAD. 

One-half  dozen  oranges,  One-half  pound  of  white  grapes, 

Three  bananas,  Juice  of  one  lemon, 

Quarter  of  a  box  of  gelatine,  Powdered  sugar, 

Quarter  of  a  package  of  cocoa-  One-eighth  of  a  pound  of  can- 
nut,  died  cherries. 
Half  a  cupful  of  sugar, 

Skin  and  seed  the  grapes;  take  the  juice  and  pulp  of  the  oranges, 
removing  the  seeds  and  membrane;  peel  and  slice  the  bananas  very 
thin;  cover  the  gelatine  with  cold  water  and  let  stand  half  an  hour;  add 
half  a  cupful  of  boiling  water  and  half  a  cupful  of  sugar;  stir  until  dis- 
solved; add  the  orange  and  lemon  juice;  put  a  layer  of  bananas  in  the 
bottom  of  individual  dishes,  then  add  the  grapes  and  orange  pulp; 
dredge  well  with  the  powdered  sugar;  pour  the  gelatine  mixture 
around  the  fruit;  cover  the  top  with  cocoanut  and  stick  about  pieces  of 
candied  cherries;  place  on  ice  until  stiff  enough  to  serve. 


i^eat  ^  Fisl) 


WHITE  SAUCE. 

Cook  together  one  tablespoonful  of  butter  and  one  of  flour;  add  one 
cupful  of  rich  milk  ;  stir  until  smooth  ;  season  with  pepper  and  salt. 

BKOWN  SAUCE. 

Cook  one  tablespoonful  of  butter  until  it  browns;  add  two  table- 
spoonfuls  of  flour  and  cook  together  until  a  dark  brown;  add  one 
cupful  of  soup  stock  and  stir  until  it  thickens  ;  season  with  pepper  and 
salt. 

HORSERADISH  SAUCE. 

Two  tablespoonfuls  of  butter,  Four  tablespoonfuls  of  horseradish, 

One  tablespoonful  of  flour,  One  tablespoonful  of  chopped  parsley, 

Two  cupfuls  of  stock,  Juice  of  one  lemon, 

Pepper  and  salt  to  taste,  One  tablespoonful  of  sugar. 


MEAT  AND   FISH  SAUCES.  31 


Cook  the  butter  and  flour  together;  add  the  stock  and  stir  until  it 
boils;  add  the  horseradish,  sugar,  pepper  and  salt;  let  it  boil  for  one 
minute;  remove  from  the  fire  and  add  lemon  juice  and  parsley.  This 
is  a  nice  sauce  for  roast  veal. 

MUSHROOM  SAUCE. 

Four  tablespoonfuls  of  butter,         One  can  of  mushrooms, 
Two  tablespoonfuls  of  flour,  Pepper  and  salt. 

Two  cupfuls  of  stock, 

Cook  the  butter  and  flour  together  until  a  dark  brown ;  add  the  stock 
and  stir  until  it  boils,  then  add  the  liquor  from  the  mushrooms  and  let 
the  mushrooms  simmer  five  minutes;  season  and  serve.  This  is  to  be 
served  with  roast  or  braised  beef. 

BEUREE  NOIR— (MISS  PAKLOA). 

Two  tablespoonfuls  of  butter,          One  tablespoonful  of  minced  parsley, 
One  tablespoonful  of  vinegar,          One  teaspoonful  of  lemon  juice, 
One-half  teaspoonful  of  salt,  One  quarter  teaspoonful  of  pepper. 

Cook  the  butter  in  a  saucepan  until  it  boils;  add  the  parsley  and  then 
the  other  ingredients  and  boil  up  once.  This  sauce  to  be  poured  over 
fried  or  boiled  fish  before  sending  to  the  table. 

TOMATO  SAUCE. 

One  tablespoonful  of  butter,  One  tablespoonful  of  flour, 

One     cupful     of     stewed     and     One  tablespoonful  minced  onion, 
strained  tomatoes,  Salt  and  pepper. 

Fry  the  onion  in  the  butter  until  a  light  brown;  add  the  flour  and 
cook  together,  then  the  tomatoes,  and  stir  until  thickened ;  season  with 
pepper  and  salt. 

HOLLANDAISE  SAUCE. 

One-half  cupful  of  butter,  Juice  of  half  a  lemon, 

Yolks  of  two  eggs,  Few  grains  of  cayenne. 

One-half  cupful  of  boiling  water, 

Cream  the  butter;  add  the  eggs  and  cream  together;  add  seasonings, 
and  then  the  boiling  water;  cook  in  double  boiler  until  creamy,  then 
add  lemon  juice. 

BUTTER  SAUCE. 

Two  cupfuls  of  boiling  water,          Two  tablespoonfuls  of  flour, 
One-half  cupful  of  butter,  One  tablespoonful  of  lemon  juice. 

Dash  of  cayenne, 

Cream  the  butter,  add  the  flour  and  beat  together;  add  gradually  the 
boiling  water,  stirring  constantly;  let  come  to  a  boil;  add  lemon  juice 
and  pepper,  and  serve. 


32  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 

OYSTER  SAUCE. 

One-third  of  a  cupful  of  butter,       Juice  of  half  a  lemon, 

One  tablespoonful  of  flour,  Pepper   and   salt   and   a   dash    of 

One  pint  of  oysters,  cayenne. 

Cream  the  butter;  add  the  flour  and  beat  together;  cook  the  oysters 
in  their  own  liquor  until  they  boil;  skim  out  the  oysters  and  add 
enough  water  to  the  liquor  to  make  one  pint;  add  to  the  butter  and 
flour  and  cook  until  it  thickens,  then  add  the  oysters  and  seasonings. 

SAUCE  TARTARE. 

To  one  pint  of  mayonnaise  dressing  add  one  teaspoonful  each  of 
chopped  pickles,  capers,  olives,  parsley  and  onion  juice;  season  with 
one-half  teaspoonful  of  mustard,  one  teaspoonful  of  salt,  one-fourth  of 
a  saltspoonful  of  pepper  and  a  dash  of  cayenne;  serve  with  fried  or 
broiled  fish  or  fish  balls. 

CHAMPAGNE  SAUCE. 

Two  tablespoonfuls  of  butter,  One  tablespoonful  of  flour, 

One  cupful  of  rich  stock,  One-half  cupful  of  champagne. 

Pepper  and  salt, 

Cook  the  butter  and  flour  together  until  a  dark  brown ;  add  the  stock 
and  stir  until  smooth;  season  with  salt  and  pepper;  remove  from  the 
fire,  and  add  the  champagne. 


•$!•  Vegetables  *& 

All  green  vegetables  must  be  cooked  in  freshly  boiled  salted  water; 
allow  one  teaspoonful  of  salt  for  every  quart  of  water.  The  younger 
the  vegetable  the  more  quickly  it  will  cook. 

POTATOES. 

Nearly  every  housekeeper  fancies  she  can  cook  a  potato,  and  yet  we 
have  so  many  soggy  and  poor-flavored  potatoes  brought  to  our  tables. 
The  potato  is  composed  chiefly  of  starch  and  water.  When  subjected 
to  heat  the  starch  cells  burst  and  the  potato  becomes  tender.  If  re- 
moved from  the  water  or  oven  as  soon  as  the  starch  is  set  free  the 
potato  will  be  mealy  and  dry,  but  if  allowed  to  cook  longer  the  starch 
will  absorb  the  moisture  and  the  potato  be  soggy. 

BOILED  POTATOES. 

If  cooking  newT  potatoes  boil  them  in  their  jackets;  old  potatoes, 
scrub,  pare  and  let  stand  in  cold  water  two  or  three  hours  to  freshen 
them;  cover  with  boiling  water,  to  which  a  teaspoonful  of  salt  has  been 


VEGETABLES. 


added,  and  boil  gently  from  twenty  to  thirty  minutes;  medium-sized 
potatoes  will  require  thirty  minutes;  rapid  boiling  will  break  the 
potatoes;  when  cooked  drain  off  every  drop  of  water;  remove  the  cover 
and  shake  the  saucepan  over  the  fire  until  the  potatoes  are  dry  and 
mealy;  serve  immediately.  The  potatoes  should  be  put  on  to  boil  just 
one-half  hour  before  they  are  to  be  served.  If  they  must  stand,  set 
the  saucepan  on  the  back  part  of  the  stove  and  cover  with  a  towel 
until  serving  time.  The  towel  will  absorb  the  moisture. 

MASHED  POTATOES. 

Boil  six  medium-sized  potatoes;  drain  and  shake  over  the  fire;  mash 
fine;  add  one  teaspoonful  of  salt  and  one  level  tablespoonful  of  butter 
and  beat  well;  heat  a  quarter  of  a  cupful  of  milk;  pour  the  hot  milk  over 
the  potatoes  and  beat  until  light  and  creamy;  pile  on  a  hot  dish;  do  not 
smooth  the  mound,  but  leave  it  irregular;  serve  immediately. 

KICED  POTATOES. 

Prepare  the  potatoes  as  for  mashed  potato;  press  through  a  potato- 
ricer  into  a  hot  dish;  put  the  dish  in  the  oven  for  five  minutes. 

BAKED  POTATOES. 

Select  potatoes  of  uniform  size;  scrub  and  remove  any  imperfections 
in  the  skin; wipe  dry  and  put  into  a  hot  oven; bake  about  forty-five  min- 
utes, or  until  the  potato  is  soft,  when  pressed  between  the  fingers;  when 
baked  cut  a  slit  lengthwise  in  the  potato  and  press  the  potato  gently; 
remove  immediately  from  the  oven;  cover  .with  a  towel  until  serving 
time;  send  baked  potatoes  to  the  table  covered  with  a  doily  to  protect 
them  from  the  cold  air. 

BAKED  POTATOES  WITH  KOAST  BEEF 

Pare  small  potatoes  and  put  into  the  pan  with  the  roast  beef  about 
half  an  hour  before  the  meat  is  cooked;  arrange  on  the  dish  with  the 
beef. 

FRENCH  FEIED  POTATOES. 

Pare  and  cut  into  six  pieces  on  the  length  of  the  potato;  let  stand  in 
cold  water  two  or  three  hours;  wipe,  and  fry  in  very  hot  fat;  drain;  dust 
with  salt  and  serve  with  steak  or  chops. 

POTATO  BALLS. 

Pare  eight  or  ten  large  potatoes;  with  a  vegetable  scoop  cut  little 
balls  from  the  potato;  drop  them  into  ice  water  and  let  stand  two  or 
three  hours;  wipe  and  put  in  the  frying  basket;  lower  gently  into  very 
hot  fat;  cook  until  nicely  browned — about  five  minutes;  drain;  dredge 
with  salt  and  serve  very  hot. 


34  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 

CREAMED  POTATOES. 

One  quart  of  cold  boiled  potatoes  cut  in  half-inch  dice;  one  pint  of 
white  sauce;  one  tablespoonful  of  minced  parsley;  pepper  and  salt: 
season  the  potatoes  with  pepper  and  salt;  add  to  the  white  sauce  and 
cook  slowly  until  the  potatoes  are  hot;  add  the  parsley  and  stir  care- 
fully; serve  immediately. 

LYONNAISE  POTATOES. 

One  quart  of  cold  boiled  pota-  Two  tablespoonfuls  minced  onion, 

toes,  cut  into  dice,  One  tablespoonful  minced  parsley, 

Three  tablespoonfuls  of  clarified  Salt  and  pepper, 
butter, 

Season  the  potatoes  with  salt  and  pepper;  brown  the  onion  lightly  in 
the  clarified  butter;  add  the  potatoes  and  the  parsley,  cooking  until 
nicely  browned,  being  careful  not  to  break  them;  serve  immediately 
on  a  hot  dish. 

SWEET  POTATOES. 

Wash  and  cover  with  boiling  salted  water;  boil  gently  until  tender, 
or  parboil  the  potatoes ;  pare  and  cut  in  halves ;  dust  lightly  with  sugar, 
salt  and  pepper;  put  two  tablespoonfuls  of  clarified  butter  into  a  small 
dripping  pan ;  lay  the  potatoes  on  the  pan  and  bake  in  a  hot  oven. 

BOILED  RICE. 

Pick  over  and  wash  one  cupful  of  rice;  drop  gradually  into  two 
quarts  of  rapidly  boiling  salted  water,  and  boil  rapidly  until  the  rice  is 
soft;  drain  in  a  sieve;  hold  the  sieve  under  the  faucet  and  let  the  cold 
water  run  through  it ;  shake  well ;  turn  out  on  a  shallow  pan  and  set  in 
a  moderate  oven  to  dry;  stir  occasionally. 

BOILED  MACARONI. 

Two  quarts  of  boiling  water;  two  teaspoonfuls  of  salt;  six  sticks  of 
macaroni ;  break  the  macaroni  into  inch  pieces ;  wash  and  drop  into  the 
salted  water;  boil  rapidly  for  thirty  minutes;  drain;  hold  colander  under 
faucet  and  let  the  cold  water  run  over  the  macaroni;  shake  well  and 
drain. 

MACARONI  AND  CREAM  SAUCE. 

Make  a  white  sauce;  season  the  boiled  macaroni  with  pepper  and 
salt;  mix  with  the  white  sauce  and  simmer  for  five  minutes. 

MACARONI  AND  TOMATO  SAUCE. 

Cook  the  macaroni  as  directed;  add  to  one  pint  of  tomato  sauce,  and 
simmer  five  minutes. 


VEGETABLES.  35 


MACAKONI  AND  CHEESE. 

One  pint  of  white  sauce,  One  cupful  of  grated  cheese, 

Six  sticks  of  macaroni,  One-half  cupful  of  bread  crumbs, 

One  tablespoonful  of  butter,  Pepper  and  salt. 

Boil  the  macaroni;  butter  the  baking  dish;  put  a  layer  of  macaroni 
in  the  bottom;  sprinkle  thickly  with  cheese;  pour  over  it  a  cupful  of 
white  sauce,  then  another  layer  of  macaroni,  more  cheese  and  white 
sauce;  moisten  the  crumbs  with  the  butter,  melted;  spread  on  top  and 
bake  in  a  moderate  oven  until  the  crumbs  are  brown. 

BOILED  ONIONS. 

Peel;  cover  with  boiling  salted  water;  cook  slowly  for  ten  minutes; 
drain  off  the  water  and  add  more;  cook  for  half  an  hour,  or  until  ten- 
der; drain  and  cover  with  milk  and  simmer  gently  for  ten  minutes; 
season  with  pepper,  salt  and  butter,  and  serve. 

TOMATOES. 

Scald;  peel  and  set  on  ice  about  two  hours  before  serving;  slice  and 
serve  with  sugar,  salt  and  vinegar  or  mayonnaise  dressing. 

ESCALLOPED    TOMATOES. 

One  quart  can  of  tomatoes,  One  saltspoonful  of  pepper, 

One  teaspoonful  of  salt,  Two  tablespoonfuls  of  sugar, 

Four  slices  of  stale  bread,  One  cupful  of  bread  crumbs. 
One  tablespoonful  of  butter, 

Butter  the  baking  dish;  cut  the  bread  into  small  squares;  season  the 
tomatoes  with  pepper  and  salt;  put  a  layer  of  bread  in  the  bottom  of 
baking  dish;  pour  over  it  some  of  the  tomatoes,  another  layer  of  bread 
and  more  tomatoes,  until  the  material  is  used;  moisten  the  bread 
crumbs  with  melted  butter;  spread  over  the  top;  bake  in  moderate  oven 
twenty  minutes,  or  until  the  crumbs  are  nicely  browned. 

CAULIFLOWER 

Pick  off  the  outside  leaves;  soak  in  cold  water  for  about  an  hour; 
cook  in  boiling  salted  water  until  tender;  drain;  cover  with  cream 
sauce,  and  serve. 

CABBAGE. 

Remove  the  outside  leaves;  cut  into  quarters  and  remove  the 
tough  portion;  cook  in  boiling  salted  water;  drain;  chop  fine;  season 
with  pepper,  salt  and  butter. 

SPINACH. 

Pick  over  and  wash  thoroughly;  put  into  a  kettle  with  just  enough 
water  to  keep  it  from  burning;  boil  until  tender;  drain  and  chop  fine; 
season  with  pepper,  salt  and  butter;  garnish  with  hard-boiled  eggs. 


36  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 

ASPARAGUS. 

Wash  carefully;  tie  into  bundles;  cover  with  boiling,  slightly  salted 
water,  and  boil  for  fifteen  minutes,  or  until  the  asparagus  is  tender; 
drain ;  season  with  pepper,  salt  and  butter,  or  pour  a  white  sauce  over  it 
and  serve  on  toast.  Asparagus  may  be  served  cold  with  a  mayonnaise 
dressing.  The  water  in  which  the  asparagus  is  boiled  can  be  used  for 
soup. 

BEANS. 

Remove  the  strings;  cut  into  inch  pieces;  wash  and  cook  in  boiling 
salted  water  for  two  or  three  hours,  or  until  the  beans  are  tender; 
drain;  season  with  butter,  pepper  and  salt;  when  very  young  they  will 
cook  in  much  shorter  time. 

GREEN  PEAS. 

Wash  the  pods  before  shelling;  cover  the  pods  with  boiling,  slightly 
salted  water;  cook  ten  minutes;  skim  out  the  pods  and  put  in  the  peas; 
boil  until  tender;  the  fresh  pods  are  sweet  and  very  highly  flavored;  let 
the  water  boil  nearly  away;  season  with  butter,  pepper  and  salt;  a  little 
sugar  and  sweet  cream  may  be  added. 

SWEET  CORN. 

Remove  the  husk  and  silk;  put  into  boiling  water;  cover  and  cook 
from  five  to  fifteen  minutes;  take  up  the  corn  as  soon  as  the  raw  taste 
is  destroyed. 


VIENNA  BREAD. 

Flour,  One  compressed  yeast  cake, 

One  pint  of  wetting  (half  milk     One  teaspoonful  of  salt. 
and  water), 

Dissolve  the  yeast  in  half  a  cupful  of  cold  water;  add  the  salt  to  the 
wetting,  which  should  be  luke  warm,  or  at  a  temperature  of  about 
eighty  degrees,  then  add  the  yeast;  stir  in  flour  enough  to  make  a  stiff 
batter;  beat  thoroughly;  add  enough  more  flour  to  make  a  soft  dough; 
turn  out  on  a  well-floured  bread  board  and  knead  until  soft  and  vel- 
vety; when  it  will  not  stick  to  the  hands  or  board  there  is  sufficient 
flour;  put  into  a  buttered  bowl;  brush  th'e  top  with  melted  butter  or 
drippings ;  cover  with  a  towel  and  let  rise  for  three  hours,  or  until  it  is 
double  its  bulk;  the  dough  should  be  kept  at  a  temperature  of  seventy- 
five  degrees ;  when  the  dough  is  light,  shape  into  loaves  or  rolls  and  put 


BREAD.  37 


on  the  pans;  butter  the  top  and  allow  it  to  stand  one  hour,  or  until  it 
is  light;  bake  in  a  hot  oven;  the  oven  for  baking  bread  should  be  hot 
enough  to  brown  a  small  quantity  of  flour  in  two  minutes;  bake  until 
nicely  browned  all  over;  it  requires  from  forty-five  minutes  to  one  hour 
to  bake  a  loaf  of  bread. 

FRENCH  ROLLS. 

Take  a  small  piece  of  dough  about  four  inches  square;  shape  into  a 
ball;  roll  under  the  palms  of  the  hands  upon  the  bread  board  into  a 
long  roll  about  one  inch  in  diameter;  lay  in  a  buttered  roll  pan;  butter 
the  top  lightly;  cover  with  a  towel  and  let  rise  one  hour,  or  until  double 
its  bulk;  bake  in  a  hot  oven  twenty  minutes,  or  until  nicely  browned; 
cool  the  bread  and  rolls  where  a  draught  of  fresh  air  will  pass  around 
the  bread. 

SOUP  STICKS. 

Take  a  small  bit  of  Vienna  dough  about  one  inch  and  a  half  square ; 
roll  into  a  long  stick;  lay  in  buttered  soup-stick  pans,  or  about  half  an 
inch  apart  on  a  flat  pan;  butter  the  top  lightly;  bake  immediately  in  a 
hot  oven  until  nicely  browned ;  serve  with  soup. 

MILK  BREAD. 

One  quart  of  milk,  Two  teaspoonfuls  of  salt, 

One  compressed  yeast  cake,  Flour  enough  to  make  a  soft  dough. 

Dissolve  the  yeast  in  one-half  cupful  of  cold  water;  heat  the  milk 
to  about  eighty  degrees;  add  the  salt  and  dissolve  yeast;  mix  in  flour 
enough  to  make  a  soft  dough ;  beat  well ;  turn  out  on  bread  board  and 
knead  until  soft  and  velvety;  put  into  a  buttered  bowl;  brush  the  top 
with  melted  fat;  cover  and  let  rise  for  five  hours,  or  until  double  its 
bulk;  shape  into  loaves;  butter  the  top  and  let  rise  one  hour;  bake. 

PARKER  HOUSE  ROLLS. 

Take  a  piece  of  lightened  milk-bread  dough ;  roll  into  a  sheet  about 
one-half  inch  in  thickness;  let  the  dough  shrink;  cut  the  rolls  with  a 
large  cutter;  pull  into  an  oval  shape;  spread  with  softened  butter  and 
fold  over,  having  the  edges  come  together;  brush  the  top  with  butter 
and  let  rise  one  hour,  or  until  light;  bake. 

TWIN  ROLLS. 

Cut  the  rolls  from  a  sheet  of  dough  a  quarter  of  an  inch  in  thickness; 
put  two  rolls  together,  spreading  softened  butter  between ;  let  rise  for 
one  hour  and  bake. 


38  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 


GRAHAM  BREAD. 

One  pint  milk  and  water  (equal     One  tablespoonful  of  sugar, 

parts),  One  teaspoonful  of  salt. 

One  compressed  yeast  cake, 

Dissolve  the  yeast  in  one-half  cupful  of  cold  water :  have  the  wetting 
luke  warm  and  add  to  it  the  yeast,  sugar  and  salt:  mix  in  enough  gra- 
ham flour,  sifted,  to  make  a  soft  dough ;  flour  the  board  well  with  white 
flour;  turn  out  the  dough  and  knead  until  it  ceases  to  stick  to  the 
board ;  let  rise  for  three  hours,  then  shape  into  loaves ;  let  rise  one  hour, 
or  until  it  is  light;  then  bake. 

BOSTON  BROWN  BREAD. 

Two  cupfuls  of  cornmeal,  One  teaspoonful  of  salt, 

Two  cupfuls  of  graham  flour,  Two  teaspoonfuls  of  soda. 

One  cupful  of  molasses,  Three  cupfuls  of  buttermilk. 

Mix  the. cornmeal,  graham  flour,  salt  and  soda  together;  add  the 
molasses  and  the  buttermilk  gradually ;  fill  mould  two-thirds  full ;  steam 
in  single  mould  six  hours — in  small  moulds  two  or  three  hours. 

GERMAN  COFFEE  CAKE. 

One  and  one-half  yeast  cakes,          One  teaspoonful  of  salt, 

Three  eggs,  One  pint  of  milk, 

Three  tablespoonfuls  of  sugar,         Three  tablespoonfuls  of  butter. 

Cover  the  yeast  with  cold  water;  beat  the  eggs  until  light;  heat  the 
milk  scalding  hot;  pour  the  hot  milk  over  the  beaten  egg;  add  the 
sugar  and  salt  and  allow  it  to  stand  until  cool  (about  80  degrees) ;  add 
the  yeast,  and  flour  enough  to  make  a  soft  dough ;  turn  out  on  a  well- 
floured  bread  board  and  knead  until  smooth ;  put  into  a  buttered  bowl ; 
cover  and  let  rise  three  hours, or  until  light;  soften  the  butter  and  mix  it 
thoroughly  into  the  dough;  allow  it  to  rise  again  for  two  hours;  roll 
into  a  sheet  one  inch  in  thickness  and  put  into  a  buttered  pan;  spread 
with  melted  butter,  dredge  with  sugar  and  cinnamon  and  let  rise  one 
hour;  bake  in  a  moderate  oven  thirty-five  minutes. 

BUNS. 

Take  a  piece  of  coffee-cake  dough;  shape  into  round  buns;  place 
half  an  inch  apart  on  a  buttered  pan ;  brush  the  top  with  melted  butter ; 
let  rise  one  hour  and  bake  in  a  moderate  oven. 

CINNAMON  ROLLS. 

Roll  a  piece  of  coffee-cake  dough  in  a  sheet  one-fourth  inch  in 
thickness;  cut  into  strips;  brush  with  melted  butter;  dust  with  sugar 
and  cinnamon;  roll  into  shape;  place  one  inch  apart  on  a  buttered  pan 
and  let  rise  one  hour;  bake  in  a  moderately  hot  oven. 


BREAD.  39 

JENNY  LIND. 

Take  a  large  piece  of  coffee-cake  dough  and  mix  with  it  half  a  cupful 
of  currants  or  stoned  raisins;  roll  into  a  sheet  half  an  inch  in  thickness; 
cut  in  circular  shape;  brush  the  top  with  melted  butter;  fold  over,  leav- 
ing the  top  edge  one  inch  from  the  under  edge;  raise  one  hour;  bake  in 
a  moderate  oven  from  thirty  to  forty-five  minutes. 

BAKING  POWDER  BISCUIT. 

One  quart  of  flour,  Two  tablespoonfuls  of  butter, 

Two     teaspoonfuls     of  baking     Sweet  milk  enough  to  make  a  soft 

powder,  dough. 

One  teaspoonful  of  salt, 

Sift  the  flour  before  it  is  measured;  sift  flour,  salt  and  baking  powder 
together;  rub  the  butter  into  it  with  the  fingers;  add  the  milk  and  beat 
to  a  smooth  dough;  turn  out  upon  the  bread  board;  dust  with  flour  and 
roll  into  a  sheet  three-quarters  of  an  inch  thick;  cut  into  small  biscuit; 
butter  the  biscuit  pan  and  dust  lightly  with  flour;  lay  the  biscuit  close 
together  and  bake  in  a  hot  oven  ten  minutes. 

QUICK  SWEDISH  ROLLS. 

Roll  a  piece  of  baking-powder  biscuit  dough  into  a  sheet  one  half 
inch  in  thickness;  spread  with  softened  butter;  dust  with  cinnamon 
and  sugar;  roll  like  a  jelly  roll;  with  a  sharp  knife  cut  off  bits  from  the 
end  about  one-half  inch ;  lay  the  flat  side  on  a  well-buttered  pan ;  bake 
in  a  hot  oven  ten  minutes.  These  make  a  very  good  substitute  for 
cinnamon  rolls :  to  be  served  hot. 

SHORTCAKE. 

One  pint  of  flour,  One  egg, 

One-half  teaspoonful  of  salt,  Two  tablespoonfuls  of  butter, 

One    and    one-half   teaspoonfuls  One-half  cupful  of  milk, 
of  baking  powder, 

Sift  the  flour,  salt  and  baking  powder  together;  rub  the  butter  into 
the  flour;  beat  the  egg  until  light;  add  the  milk;  beat,  do  not  knead,  the 
dough ;  turn  out  on  a  well-floured  board ;  roll  into  sheets  one-half  inch 
in  thickness;  butter  and  flour  the  baking  pan;  lay  a  sheet  of  the  cake  in 
the  pan;  brush  the  top  with  melted  butter;  put  on  a  second  sheet;  bake 
in  a  moderate  oven  fifteen  or  twenty  minutes ;  when  baked  separate  the 
sheets;  put  a  layer  of  fruit,  sprinkled  with  powdered  sugar,  between, 
another  layer  of  fruit  on  top  and  cover  with  whipped  cream ;  strawber- 
ries, raspberries,  pineapple,  oranges,  or  any  kind  of  fruit  desired  may 
be  used. 

MUFFINS. 

Two  cupfuls  of  flour,  Two  tablespoonfuls  of  melted  but- 

Two     teaspoonfuls     of  baking  ter, 

powder,  Two  eggs, 

One  cupful  of  milk,  One-half  saltspoonful  of  salt. 


40  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 


Sift  the  flour,  baking  powder  and  salt  together;  separate  the  eggs; 
add  the  yolks  and  the  milk  gradually  to  the  flour;  beat  to  a  smooth 
batter;  add  the  melted  butter;  beat  the  whites  of  the  eggs  stiff  and  add 
last;  bake  in  gem  pans  in  a  hot  oven  half  an  hour. 

SALLY    LUNNS. 

Two  cupfuls  of  flour,  One-half  cupful  of  milk, 

One   and    one-half    teaspoonfuls  Two  eggs, 

of  baking  powder,  Two  tablespoonfuls  of  sugar, 

One-half  teaspoonful  of  salt,  One-third  cupful  of  butter. 

Sift  the  flour,  salt,  sugar  and  baking  powder  together;  separate  the 
eggs  and  beat  separately ;  add  the  yolks  and  milk  to  the  flour  and  beat 
thoroughly,  then  the  melted  butter  and  lastly  the  whites  of  the  eggs 
beaten  stiff;  bake  in  gem  pans  in  a  hot  oven  for  fifteen  minutes. 

RAISED  MUFFINS. 

One  egg,  Two  tablespoonfuls  of  sugar, 

One  cupful  of  milk,  One-half  yeast  cake, 

Two  cupfuls  of  flour,  One  tablespoonful  of  melted  but- 
One-half  teaspoonful  of  salt,  ter. 

Cover  the  yeast  cake  with  cold  water  and  let  it  dissolve;  heat  the 
milk  scalding  hot;  beat  the  egg,  salt  and  sugar  together;  pour  the  hot 
milk  over  the  beaten  egg;  let  stand  until  hike  warm,  then  add  the 
yeast  and  flour;  beat  to  a  smooth  batter;  let  rise  for  four  or  five  hours; 
fill  muffin  pans  two-thirds  full ;  let  rise  from  twenty  to  thirty  minutes ; 
bake  in  a  hot  oven. 

GRAHAM  GEMS. 

One  and  one-half  cupfuls  of  gra-  One  tablespoonful  of  melted  butter, 

ham  flour,  sifted,  One-half  teaspoonful  of  salt, 

One  cupful  of  milk,  One  egg, 

One  tablespoonful  of -sugar,  Two  teaspoonfuls  of  baking  powder. 

Mix  the  flour,  salt  and  baking  powder  together;  beat  the  egg;  add 
the  sugar  and  beat  together,  then  the  milk ;  mix  the  flour  into  the  egg 
and  milk  and  beat  to  a  smooth  batter;  add  the  melted  butter;  bake  in 
buttered  gem  pans  in  a  hot  oven. 

POPOVERS. 

One  cupful  of  flour,  One-half  teaspoonful  of  salt, 

One  egg,  One  cupful  of  milk. 

Beat  the  egg  very  light;  add  the  milk  and  beat  together;  mix  the 
flour  and  salt;  add  half  a  cupful  of  the  liquid  and  mix  to  a  smooth 
batter;  beat  thoroughly,  then  add  the  rest  of  the  milk  and  beat;  heat 
buttered  iron  gem  pans  hissing  hot;  half  fill  with  the  mixture;  bake  in 
a  hot  oven  thirty-five  or  forty  minutes. 


BREAD.  41 


GRIDDLE  CAKES. 

One  cupful  of  flour,  One-half  teaspoonful  of  salt, 

One  cupful  of  buttermilk,  One-half  teaspoonful  of  soda. 

One  egg, 

Mix  the  flour,  salt  and  soda  together;  separate  the  egg;  add  the 
yolk  to  the  flour  and  gradually  add  the  buttermilk;  beat  the  white  of 
the  egg  stiff;  add  to  the  batter;  if  sour  milk  is  used  instead  of  butter- 
milk add  one  tablespoonful  of  melted  butter;  have  the  griddle  hot; 
grease  it  with  a  piece  of  fat  pork. 


FLANNEL  CAKES. 

Two  cupfuls  of  flour,  Two  eggs, 

Cup  and  a  half  of  milk,  One-half  teaspoonful  of  salt, 

One     tablespoonful     of  melted     Two  teaspoonfuls  of  baking  powder, 
butter, 

Sift  the  flour,  baking  powder  and  salt  together;  separate  the  eggs; 
add  the  yolks  unbeaten  to  the  flour  and  the  milk  gradually;  beat  to  a 
smooth  batter;  beat  the  whites  of  the  eggs  stiff;  add  the  melted  butter 
to  the  batter,  and  lastly  the  beaten  whites  of  the  eggs ;  cook  .on  a  hot 
griddle. 


WAFFLES. 

Two  cupfuls  of  flour,  Cup  and  one-fourth  of  milk, 

Two     teaspoonfuls     of  baking     Three  eggs, 

powder,  One  tablespoonful  of  melted  butter. 

One  teaspoonful  of  salt, 

Mix  the  flour,  salt  and  baking  powder  together;  separate  the  eggs 
and  add  the  yolks  to  the  flour;  add  the  milk  gradually  and  beat  to  a 
smooth  batter;  add  the  melted  butter  and  lastly  the  whites  of  the  eggs, 
beaten  stiff;  heat  the  waffle  iron  hissing  hot;  butter  with  clarified  but- 
ter; fill  the  waffle  iron  two-thirds  full;  close  the  iron  and  cook  one 
minute,  then  turn  and  cook  two  or  three  minutes  on  the  other  side; 
serve  with  maple  syrup  or  caramel  syrup. 


CARAMEL  SYRUP. 

Cook  one  cupful  of  sugar  and  one-fourth  cupful  of  water  over  a  hot 
fire,  without  stirring  until  it  begins  to  brown;  then  stir  until  of  a  rich 
golden  brown ;  add  one-half  cupful  of  water  and  stir  over  the  fire  until 
smooth;  serve  with  waffles. 


42  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 


Eggs 


SOFT  BOILED  EGGS. 

Put  two  eggs  in  a  saucepan;  cover  with  boiling  water;  cover  and  let 
stand  eight  minutes.  This  method  will  cook  both  white  and  yolk.  If 
you  are  cooking  a  large  number  of  eggs  cover  with  boiling  water  and 
let  stand  five  minutes;  pour  off  and  add  more  boiling  water;  let  stand 
five  minutes  longer. 

HARD  BOILED  EGGS. 

Cover  the  eggs  with  boiling  water  and  boil  twenty  minutes.  Cook- 
ing eSSs  ten  minutes  makes  the  yolks  leatherly  and  indigestible;  cook- 
ing twenty  minutes  makes  them  light  and  mealy. 

SHIRKED  EGGS. 

Butter  a  sauce  plate;  separate  two  eggs,  taking  care  not  to  break  the 
yolks;  beat  the  whites  stiff;  pile  up  irregularly  upon  the  sauce  plate; 
make  two  nests  in  the  whites;  slip  in  the  yolks;  bake  in  cool  oven  until 
the  white  is  lightly  browned;  season  with  pepper,  salt  and  a  bit  of 
butter,  and  serve. 

SHIRRED  EGGS,  NO.  2. 

Butter  individual  plates;  break  carefully  two  eggs  into  each;  season 
with  pepper^  salt  and  bits  of  butter;  bake  in  a  moderate  oven  until  the 
white  is  set. 

POACHED  EGGS. 

To  one  quart  of  water  add  one  tablespoonful  of  salt  and  boil  slowly ; 
break  the  eggs  carefully  and  slip  into  the  water;  dip  the  water  over  the 
eggs;  loosen  carefully  from  the  bottom  of  the  pan;  when  the  white  is 
set  lift  on  a  skimmer;  trim  the  edges  and  slip  onto  toast. 


SCRAMBLED  EGGS. 

Four  eggs,  One-half  teaspoonful  of  salt. 

One  tablespoonful  of  butter, 

Break  the  eggs  with  a  fork;  add  the  salt;  melt  the  butter  in  omelet 
pan;  pour  in  the  beaten  eggs;  stir  for  two  minutes  over  a  hot  fire,  and 
serve. 

FRENCH  OMELET. 

Five  eggs,  Five  tablespoonfuls  of  water, 

One    tablespoonful    of    clarified     Pepper  and  salt, 
butter, 


EGGS.  43 

Break  the  eggs  with  a  fork;  add  the  water  and  beat  together;  have 
omelet  pan  perfectly  smooth;  put  the  clarified  butter  in  the  pan;  when 
it  begins  to  sizzle  pour  in  the  omelet  and  shake  vigorously  over  the 
fire  until  the  omelet  thickens  on  the  bottom;  with  a  fork  lift  the  cooked 
egg  and  let  the  uncooked  run  under;  season  with  pepper  and  salt; 
loosen  from  the  sides  of  the  pan  with  a  flexible  knife  and  slip  the  knife 
under  the  omelet;  fold  and  turn  onto  a  hot  dish;  serve  immediately. 
Grated  cheese,  chopped  ham,  chicken  or  parsley  can  be  sprinkled  on 
before  folding  the  omelet. 

LIGHT  OMELET. 

Four  eggs,  Half  a  teaspoonful  of  salt, 

Four  tablespoonfuls  of  milk,  One  teaspoonful  of  clarified  butter. 

Separate  the  eggs;  beat  the  yolks  and  milk  together;  add  the  salt; 
beat  the  whites  stiff  and  add  to  the  mixture;  melt  the  butter  in  an 
omelet  pan ;  turn  in  the  egg  mixture  and  cook  until  nicely  browned 
underneath;  set  in  a  cool  oven  until  the  egg  is  firm;  loosen  from  the 
pan;  fold  and  serve  immediately. 


Pies  •?• 


••• 

FLAKY  PASTKY. 

One  cupful  of  flour,  One-third  cupful  of  shortening, 

One  saltspoonful  of  salt,  One-fourth  cupful  of  ice  *water. 

Have  all  the  material  cold;  put  the  flour  and  salt  into  a  chopping 
bowl;  add  the  shortening  (half  butter  and  half  lard)  and  chop  into 
pieces  the  size  of  a  pea;  moisten  the  pastry  with  the  ice  water,  mixing 
lightly  with  a  fork;  turn  out  on  a  floured  board;  draw  together  into 
oblong  shape;  roll  back  and  forth  into  an  oblong  sheet;  fold  into 
thirds;  turn  half  way  around  and  roll  back  and  forth;  fold  again  and 
turn  half  way  around  and  roll  out  for  a  third  time;  brush  off  all  the 
surplus  flour;  roll  like  a  jelly  roll;  wrap  in  a  napkin  and  set  on  ice;  it 
can  be  used  immediately,  or  stand  on  ice  until  the  next  day. 

PUFF  PASTE. 

One  cupful  of  ice  water,  One  teaspoonful  of  salt, 

One  pound  of  flour,  White  of  one  egg. 

One  pound  of  butter, 

Have  material  and  utensils  cold;  wash  the  butter  in  cold  water  and 
knead  with  a  spoon  until  it  becomes  waxy;  shape  into  an  oblong  sheet 
about  an  inch  in  thickness  and  set  it  in  a  pan  of  ice  water;  mix  the  salt 
and  flour  together;  rub  one-third  of  the  butter  into  the  flour;  moisten 
with  the  egg  and  ice  water;  mix  with  a  knife;  stir  vigorously;  dredge 
the  board  lightly  with  flour;  turn  out  the  paste;  sprinkle  lightly  with 


44  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 

flour;  roll  backward  and  forward;  turn  the  paste  half  way  around  and 
roll  from  you;  when  about  one-fourth  of  an  inch  in  thickness  wipe  the 
remainder  of  the  butter  and  lay  it  on  the  paste;  sprinkle  lightly  with 
flour;  fold,  the  paste  from  each  side  until  the  edges  meet,  then  fold 
from  the  ends;  pound  lightly  and  roll  back  and  forth  two  or  three 
times;  double  the  paste  and  roll  down  to  one-half  inch  in  thickness; 
fold  in  thirds  and  turn  half  way  around;  roll  down  again;  repeat  this 
for  six  times;  place  on  ice  to  harden  for  one  or  two  hours  before  using; 
if  the  paste  sticks  place  it  on  ice;  when  chilled  it  will  roll  more  easily; 
use  as  little  flour  as  possible. 

MINCE  PIE. 

Lean  beef,  four  pounds,  Four  pounds  of  currants, 

Two  pounds  of  suet,  Half  a  pound  of  citron, 

Four  quarts  of  chopped  apples,  Juice  of  six  lemons, 

Five  pounds  of  sugar,  One  pint  of  molasses, 

Four  pounds  of  raisins,  Three  quinces, 

Three  quarts  of  sweet  cider,  One  pint  of  brandy, 

Cloves,     cinnamon,     mace,     and  Three    ounces    each    of    candied 
nutmeg  —  three  tablespoon-  orange  and  lemon  peel, 

fuls  of  each,  One  pint  of  wliite  wine, 

Two  cupfuls  of  meat  broth,  Two  tablespoonfuls  of  salt. 

Cook  and  mince  the  meat  fin%;*hop  the  suet  fine;  cook  the  quinces 
TT.  the  cider  until  soft;  chop  the  citron,  lemon  and  orange  peel;  mix  all 
the  ingredients  and  cook  slowly  until  the  apples  are  soft;  add  the 
brandy  and  wine  last;  pack  away  in  jars  covered  tightly;  take  half  the 
flaky  pastry;  roll  into  a  sheet  one-fourth  inch  in  thickness;  cover  the 
piepan,  putting  the  pastry  on  quite  full;  fill  with  mince  meat,  having 
it  about  half  an  inch  thick;  roll  out  the  Other  half  of  the  pastry  about 
one-eighth  inch  in  thickness ;  fold  over  and  cut  two  or  three  slits ;  cover 
the  pie  and  bake  in  a  moderate  oven. 

LEMON  PIE. 

Grated  rind  of  one  lemon,  Three-quarters  of  a  cupful  of  boiling 

Two  level  tablespoonfuls  of  corn-  water, 

starch.  Yolks  of  two  eggs, 

Three-quarters     of    a    cupful    of  One  teaspoonful  of  butter, 

sugar,  Juice  of  one  lemon. 

Mix  the  cornstarch  and.sugar  together  and  add  to  the  boiling  water, 
stirring  until  it  thickens;  add  the  grated  rind  of  the  lemon  and  cook 
for  ten  minutes ;  beat  the  yolks  of  the  eggs  until  creamy ;  add  slowly 
to  the  cornstarch^  cooking  two  minutes  longer;  remove  from  the  fire 
and  add  the  lemon  juice  and  butter;  line  a  piepan  with  flaky  pastry  and 
a  rim;  cover  with  wax  paper;  fill  with  pieces  of  stale  bread  and  bake  in 
a  moderate  oven;  when  baked  remove  the  paper  and  fill  with  the 
mixture;  beat  the  whites  of  the  eggs  stiff;  add  two  tablespoonfuls  of 
sugar  and  beat  together;  cover  the  pie  with  the  meringue  and  bake  in 
a  cool  oven  until  lightly  browned. 


PASTRY   AND    PIES.  45 


JUICY  FKUIT  PIES. 

Line  a  piepan  with  pastry;  fill  with  ..n  old  piece  of  linen;  put  on  the 
upper  crust  and  bake  in  a  moderate  oven;  stew  the  fruit;  season  to 
taste ;  when  the  pastry  is  baked  separate  with  a  sharp  knife ;  remove  the 
linen;  fill  with  fruit;  place  the  cover  on  top  and  set  aside  to  cool;  many 
of  these  shells  can  be  baked  at  one  time  and  filled  when  required,  but 
the  pastry  must  be  reheated;  remember  to  put  the  filling  into  the 
pie  while  both  are  hot. 

CUSTAKD  PIE. 

Line  a  piepan  with  pastry  and  a  rim;  dust  lightly  with  flour;  scald 
three  cupfuls  of  milk;  beat  three  eggs  until  creamy;  add  three  table- 
spoonfuls  of  sugar  and  beat  together;  pour  the  scalded  milk  over  the 
beaten  egg;  add  one  saltspoonful  of  salt  and  one  saltspoonful  of  nut- 
meg; fill  the  piepan  and  bake  slowly;  as  soon  as  it  puffs  up  test  with  a 
knife;  if  it  comes  out  clean  it  is  done. 


Paddincr^ 


ENGLISH  PLUM  PUDDING. 

One-half   pound    of   stale   bread     One-fourth  pound  of  figs, 

crumbs,  One-eighth  pound  of  citron, 

One  cupful  of  hot  milk,  One-half  pound  of  suet, 

One-half  cupful  of  sugar,  One-fourth  cup  of  brandy, 

Four  eggs,  One-half   teaspoonful    each    of    cinna- 
One-half  pound  of  raisins,  mon,  mace,  cloves,  nutmeg, 

One-half  pound  of  currants,  One  teaspoonful  of  salt. 

Cover  the  bread  crumbs  with  the  milk;  separate  the  tggs;  beat  the 
yolks  until  creamy;  add  the  sugar  and  beat  together;  add  to  the  bread 
and  milk;  chop  and  flour  the  figs  and  suet;  add  all  the  ingredients  to 
the  bread  and  milk;  beat  whites  of  the  eggs  stiff  and  add  to  the  mix- 
ture; butter  the  mould;  fill  three-quarters  full;  steam  in  a  single  mould 
from  five  to  twelve  hours;  serve  with  brandy  sauce. 

STEAMED  SUET  PUDDING. 

Three  cupfuls  of  flour,  One  cup  of  water, 

One  level  teaspoonful  of  soda,  One  cup  of  molasses, 

One  cup  of  chopped  suet,  One    teaspoonful    each    of    cinnamon, 

One  cup  of  raisins  and  currants,  nutmeg  and  cloves. 

Mix  the  flour,  soda,  spices  and  suet  together;  add  the  molasses,  fruit 
and  water;  steam  three  hours  in  a  single  mould,  or  one  hour  in  small 
moulds;  serve  hot,  with  fruit  sauce. 


46  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 


OKANGE  PUDDING. 

One  cupful  of  bread  crumbs,  Yolks  of  two  eggs, 

Juice  and  rind  of  one-half  orange,   Whites  of  four  eggs. 
One-third  cup  of  sugar, 

Cover  the  bread  crumbs  with  milk;  add  the  rind  and  juice  of  the 
orange  and  the  beaten  yolks  of  the  eggs;  beat  the  whites  until  stiff; 
add  the  sugar  and  beat  and  add  to  the  mixture;  bake  in  a  buttered 
mould;  set  in  a  pan  of  hot  water;  bake  until  firm;  serve  with  golden 
sauce. 

FRENCH  BKEAD  PUDDING. 

One  cupful  of  bread  crumbs,  One  saltspoonful  of  salt, 

Two  cupfuls  of  milk,  One  tablespoonful  of  sugar, 

Two  small  eggs,  •  One  teaspoonful  of  butter. 

Scald  the  milk  and  pour  it  over  the  bread  crumbs;  separate  the  eggs 
and  beat  the  yolks  with  the  sugar;  add  to  the  bread  crumbs;  add  salt 
and  the  butter,  melted;  pour  into  a  buttered  baking  dish;  set  in  a  pan 
of  hot  water;  bake  in  a  moderate  oven  until  firm;  when  cooked  spread 
with  jelly;  beat  the  whites  of -the  eggs  stiff;  add  two  tablespoonfuls  of 
powdered  sugar  and  beat  together;  cover  the  pudding  with  the 
%ieringue  and  bake  in  a  cool  oven  until  nicely  browned. 

PRUNE  PUDDING. 

One-half  pound  of  prunes,  One-quarter  teaspoonful  of  salt, 

One  pint  of  water,  Juice  of  one-half  lemon, 

One  cupful  of  sugar,  Six  level  tablespoonfuls  of  cornstarch. 

Wash  the  prunes  and  soak  over  night;  simmer  until  tender;  remove 
the  pits;  add  enough  water  to  the  liquid  to  make  two  cupfuls;  mix  the 
cornstarch  with  the  sugar;  add  to  the  prunes  and  cook  fifteen  minutes, 
stirring  frequently;  when  cooked  add  the  lemon  juice  and  one-half  tea- 
spoonful  of  almond  extract;  dip  the  mould  in  cold  water  and  drain; 
fill  with  the  pudding  and  set  away  to  cool;  serve  cold  with  whipped 
cream. 

DELICATE  PUDDING. 

Four  level  tablespoonfuls  of  corn-  One  and  one-half    cupfuls    of    boiling 

starch.  water, 

One-fourth  cupful  of  cold  water,     One-half  cupful  of  sugar, 
Whites  of  three  eggs,  One  teaspoonful  of  vanilla. 

Mix  the  cornstarch  with  the  cold  water;  pour  over  it  the  boiling 
water  and  cook  fifteen  minutes;  beat  the  eggs  stiff;  add  the  sugar  and 
beat  together;  pour  the  hot  starch  over  the  egg  and  sugar  and  stir 
until  smooth;  add  the  vanilla;  dip  mould  in  water;  fill  with  pudding; 
set  on  ice;  serve  with  boiled  custard  made  from  the  yolks  of  the  eggs. 


PUDDINGS.  47 


BOILED  CUSTAKD. 

One  pint  of  milk,  Three  tablespoonfuls  of  sugar, 

Yolks  of  three  eggs,  One-half  teaspoonful  of  vanilla. 

Scald  the  milk;  beat  the  eggs  and  sugar  together;  pour  the  hot  milk 
over  the  beaten  egg ;  cook  until  creamy ;  add  the  vanilla  and  set  aside  to 
cool. 

CEEAM  KICE  PUDDING. 

One-fourth  cup  of  rice,  One  tablespoonful  of  sugar, 

Two  and  one-quarter  cupfuls  of     Saltspoonful  of  salt, 
milk, 

Wash  the  rice;  add  the  milk,  sugar  and  salt  and  allow  it  to  come  to 
the  boiling  point;  simmer  slowly  and  cook  for  two  or  three  hours, 
stirring  occasionally;  when  the  rice  is  tender  put  on  the  grate  in  a  hot 
oven  and  brown ;  serve  hot  or  cold. 

BREAD  AND  APPLE  PUDDING. 

Four  tart  apples,  Salt,  sugar  and  cinnamon. 

Two  slices  of  stale  bread, 

Butter  the  baking  dish;  pare,  core  and  slice  the  apples;  soak  the 
bread  in  cold  water;  put  a  layer  of  apples  in  the  bottom- of  the  baking 
dish;  sprinkle  with  sugar  and  cinnamon  and  a  little  salt;  put  a  layer  ofc 
bread,  another  layer  of  apples  and  cover  the  top  with  stale  bread 
crumbs;  moisten  with  melted  butter;  bake  in  a  moderate  oven  for  half 
an  hour;  cover  the  first  fifteen  minutes;  serve  hot  with  lemon  sauce. 

STRAWBERRY  ROLY-POLY. 

Two  cupfuls  of  flour,  Half  a  teaspoonful  of  salt, 

Two     teaspoonfuls     of     baking  One-third  cupful  of  butter, 

powder,  Two  eggs, 

One-fourth  cupful  of  sugar,  Two-thirds  of  a  cupful  of  milk. 

Sift  the  flour,  salt,  baking  powder  and  sugar  together;  rub  in  the 
butter;  beat  the  eggs  until  creamy;  add  the  milk  to  the  eggs  and  beat 
together; mix  thoroughly ; turn  out  on  a  well-floured  board  and  roll  into 
a  sheet  half  an  inch  in  thickness ;  spread  with  the  strawberries  and  dust 
with  equal  parts  of  sugar  and  flour;  roll  like  a  jelly  roll;  wrap  in  a 
napkin  and  steam  from  an  hour  to  an  hour  and  a  half;  serve  hot  with 
strawberry  sauce. 

PRUNE  SOUFFLE. 

One-half  pound  of  prunes,  Whites  of  six  eggs, 

One-half  teaspoonful  of  salt,  Six  tablespoonfuls  of  sugar. 

Juice  of  one  lemon, 

Wash  and  soak  the  prunes  over  night;  stew  until  very  soft;  remove 
the  pits  and  chop  very  fine;  add  the  lemon  juice;  beat  the  whites  of  the 
eggs  very  stiff;  add  the  sugar  and  salt  and  beat  together;  beat  in  the 
chopped  prunes;  put  in  buttered  baking  dish  and  bake  in  a  cool  oven 
thirty  minutes;  serve  immediately,  with  creamy  sauce. 


48  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 

BAKED  CORNMEAL  PUDDING. 

Scald  one  pint  of  milk;  moisten  one  and  one-half  tablespoonfuls  of 
cornmeal  with  a  little  cold  milk;  pour  over  it  the  hot  milk  and  cook  in  a 
double  boiler  for  two  hours,  stirring  frequently;  then  add  one  level 
tablespoonful  of  butter,  one-half  teaspoonful  of  salt,  two  tablespoonfuls 
of  molasses,  two  eggs  and  one  pint  of  cold  milk;  butter  a  baking  dish 
and  fill  with  the  mixture;  bake  in  a  moderate  oven  one  hour;  set  the 
baking  dish  into  a  pan  of  hot  water. 


H  Padding  C3aQCes  ^ 

tj  ) 

GOLDEN  SAUCE. 

One-third  cupful  of  butter,  One-third  cupful  of  milk, 

One  cupful  of  sugar  (powdered),     Grated  rind  of  half  an  orange. 
Yolks  of  two  eggs, . 

Cream  the  butter;  add  the  sugar  and  cream  together;  then  add  the 
yolks  of  the  eggs  and  orange  rind;  heat  the  milk  scalding  hot;  pour 
•onto  the  butter;  cook  until  it  thickens. 

LEMON  SAUCE. 

One  cupful  of  water,  One-half  cupful  of  sugar, 

Rind  of  half  a  lemon,  One  teaspoonful  of  cornstarch, 

One  teaspoonful  of  butter,  Juice  of  one  large  lemon. 

Mix  cornstarch  with  sugar;  cook  sugar,  water,  cornstarch  and  rind 
of  the  lemon  together  for  ten  minutes;  remove  from  the  fire  and  add 
butter  and  lemon  juice. 

WINE  SAUCE. 

Cream  one  cupful  of  butter;  add  two  cupfuls  of  powdered  sugar  and 
cream  together;  heat  a  cupful  of  wine  and  add  slowly;  cook  over  boil- 
ing water  for  two  minutes. 

CARAMEL  SAUCE. 

Cook  together  one  cupful  of  sugar  and  one-fourth  of  a  cupful  of 
water;  boil  rapidly  until  it  begins  to  brown;  then  stir  until  of  a  rich 
golden  brown ;  add  one-half  cupful  of  water  and  stir  until  smooth. 

BRANDY  SAUCE. 

Cook  one  cupful  of  sugar  and  half  a  cupful  of  water  for  fifteen 
minutes;  beat  the  yolks  of  three  eggs  and  stir  them  into  the  boiling 
syrup;  set  the  bowl  into  a  pan  of  hot  water  and  beat  until  it  begins  to 


PUDDIXG    SAUCES.  49 


thicken ;  add  one  tablespoonful  of  butter  and  the  whites  of  three  eggs 
beaten  stiff;  lastly  add  one-third  of  a  cupful  of  brandy;  stir  thoroughly, 
and  serve. 

HARD  SAUCE. 

Beat  half  a  cupful  of  butter  to  a  cream;  gradually  add  one  cupful  of 
powdered  sugar  and  beat  until  creamy;  flavor  with  one  teaspoonful  of 
any  flavoring  desired;  beat  the  white  of  one  egg  stiff;  add  to  the  sugar 
and  butter. 

FOAMY  SAUCE. 

Beat  butter  and  sugar  together  as  for  hard  sauce ;  add  one-third  of  a 
cupful  of  boiling  milk,  gradually  beating  all  the  time;  serve  immedi- 
ately. 

FRUIT  SAUCE. 

Cook  one  cupful  of  sugar,  one  tablespoonful  of  flour  and  one  cupful 
of  water  together,  for  five  minutes;  add  half  a  cupful  of  any  kind  of 
fruit  juice;  pour  over  one-half  cupful  of  butter  beaten  to  a  cream. 

CARAMEL    CUSTARDS. 

Three  eggs,  Two-thirds  cupful  of  caramelized 

One  pint  of  milk,  sugar. 

Scald  the  milk;  beat  the  eggs;  pour  the  hot  milk  over  the  beaten 
egg;  add  the  sugar;  pour  into  buttered  custard  cups;  set  the  cups  in 
pan  of  hot  water;  bake  until  firm;  serve  with  caramel  sauce. 


Invalid 


BEEF    TEA. 

Buy  the  top  of  the  round  for  beef  tea;  it  contains  the  most  nutriment 
and  is  the  best  flavored;  remove  every  particle  of  fat;  cut  the  meat  into 
very  fine  pieces;  add  one  pint  of  water  to  each  povind  of  beef;  put  into 
a  glass  jar  and  set  the  jar  in  a  pan  of  warm  water;  do  not  heat  the  water 
above  110  degrees;  let  stand  for  two  hours;  strain  through  a  strainer 
cloth  ;  season  with  salt,  and  serve. 

BROILED    BEEF    TEA. 

Broil  a  thick  round  steak  for  five  minutes  ;  cut  into  small  pieces  and 
press  out  the  juice;  salt  and  serve,  or  if  too  strong  add  half  a  cupful  of 
hot  water. 


50  TWELVE  LESSOXS  IX  SCIENTIFIC  COOKERY. 


OATMEAL    GRUEL. 

Cover  three  tablespoonfuls  of  oatmeal  with  one  quart  of  boiling 
water;  add  one-fourth  of  a  teaspoonful  of  salt;  boil  one  hour;  put  into 
an  oatmeal  boiler  and  cook  two  hours;  strain,  and  serve  with  cream 
and  sugar. 

TOAST. 

Cut  stale  bread  one-third  of  an  inch  in  thickness ;  remove  the  crusts ; 
place  on  the  toaster  on  the  back  part  of  the  stove,  turning  frequently 
until  it  is  dry ;  push  to  the  hottest  parts  of  the  stove  and  brown  nicely ; 
toast  should  be  dry  and  crisp,  not  hard  or  soggy  in  the  middle. 

TARVENCE    CHICKEN    CUSTARD. 

Scald  together  one  cupful  of  chicken  stock  and  one  cupful  of  cream ; 
add  slowly  one  and  a  half  tablespoonfuls  of  Tarvence,  and  stir  until 
smooth;  beat  the  yolks  of  two  eggs  until  creamy;  pour  the  hot  Tar- 
vence mixture  over  the  beaten  egg;  return  to  the  fire  and  cook  until 
thickened;  season  with  pepper,  salt  and  a  little  celery  salt;  may  be 
served  hot  or  cold. 

EGGNOG. 

Beat  the  yolk  of  one  egg  until  creamy;  add  one  tablespoonful  of 
sugar,  one  tablespoonful  of  wine  or  brandy  and  half  a  cupful  of  milk ; 
add  the  white  of  the  egg,  beaten  to  a  stiff  froth,  and  lastly  a  little  nut- 
meg. 


NOTES    ON    CAKE    MAKING. 

Have  the  bowl  warm,  the  butter  soft,  sugar  fine;  use  a  wooden  spoon 
for  beating;  never  mix  cake  in  tin;  have  pans  perfectly  clean;  do  not 
grease  the  pans;  paper  the  bottom  of  the  pan,  and,  for  butter  cakes, 
butter  lightly  the  upper  side  of  the  paper.  When  baked  slip  a  knife 
around  the  edges  of  the  cake  to  loosen  it;  let  stand  in  the  pan  until  you 
can  handle  the  pan  without  a  holder;  let  butterless  cakes  stand  in  the 
pan  until  cold ;  when  a  cake  is  nearly  baked  it  will  shrink  from  the  sides 
of  the  pan. 

ANGEL  CAKE. 

One  cupful  of  egg  white,  One  cupful  of  sugar, 

One-half  a  level  teaspoonful  of     One  cupful  of  flour, 

cream  of  tartar,  One  teaspoonful  of  almond  extract. 


CAKE.  51 

To  the  eggs  add  a  pinch  of  salt;  beat  for  one  minute;  sift  in  the 
cream  of  tartar  and  beat  until  stiff;  sift  the  sugar  and  beat  into  the 
eggs;  add  the  flavoring;  sift  the  flour  five  times  before  measuring  it; 
fold  it  into  the  cake  quickly  and  lightly;  paper  the  pan;  do  not  butter 
it;  pour  the  mixture  into  the  pan;  cover  and  put  into  a  cool  oven; 
after  half  an  hour  remove  the  cover;  bake  an  hour;  when  baked  turn 
the  pan  bottom  side  up;  if  the  pan  has  not  feet,  set  something  under  the 
sides,  so  a  current  of  air  can  pass  under  and  over  it;  let  stand  until 
cold. 

SUNSHINE    CAKE. 

Make  the  same  as  Angel  Cake,  adding  the  yolks  of  five  eggs,  beaten 
'  light. 

SPONGE    CAKE. 

Five  eggs,  One  cupful  of  pastry  flour, 

One  cupful  of  sugar,  Rind  and  juice  of  half  a  lemon. 

Separate  the  eggs;  beat  the  whites  until  stiff;  add  the  lemon  juice; 
beat  the  yolks  with  a  Dover  egg-beater  until  creamy;  add  the  sugar 
and  grated  rind  of  the  lemon  and  beat  together;  add  the  whites,  and 
lastly  sift  in  the  flour;  line  the  cake  pan  with  paper  and  bake  in  .a  cool 
oven  one  hour;  when  done  it  will  shrink  from  the  sides  of  the  pan; 
turn  upside  down  and  let  stand  in  the  pan  until  cold. 

DELICATE    CAKE. 

Three-fourths  cupful  of  butter,  Two-thirds  cupful  of  egg  white, 

One    and    one-half    cupfuls    of  Three  cupfuls  of  flour  and  three 

sugar,  slightly  roundingteaspoonfuls 

Two-thirds  cupful  of  cold  water,  of  baking  powder, 

One  teaspoonful  of  lemon  juice  One  teaspoonful  of  almond  and 

or  one-fourth  teaspoonful  of  mace      extract       (one-fourth 

cream  tartar,  mace). 

Cream  the  butter;  add  the  sugar  gradually  and  cream  together;  add 
the  eggs  unbeaten,  one-half  at  a  time,  and  beat  together  until  light; 
add  lemon  juice;  sift  the  flour  before  measuring;  add  water  and  flour 
alternately;  mix  the  baking  powder  with  the  last  half  cupful  of  the 
flour  and  sift  into  the  cake;  beat  thoroughly,  and  add  the  flavoring; 
beat  the  cake  for  five  minutes  after  everything  is  added;  bake  in  a 
moderate  oven — one  loaf,  fifty  minutes. 

LADY'S    CAKE. 

One  cupful  of  butter,  Two  cupfuls  of  flour, 

One  cupful  of  sugar,  One  teaspoonful  of  baking  powder, 

Whites  of  eight  eggs,  One  teaspoonful  of  almond  extract. 
One  teaspoonful  of  lemon  juice, 

Cream  the  butter;  add  half  a  cupful  of  the  sugar  gradually  and  cream 
together;  to  the  whites  of  the  eggs  add  a  pinch  of  salt;  beat  with  a  wire 
egg-beater  until  stiff;  beat  in  the  lemon  juice  and  add  the  other  half 


52  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 

cupful  of  sugar  and  beat  together;  add  to  the  creamed  butter  and 
sugar;  sift  and  measure  the  flour;  mix  the  baking  powder  with  the  last 
half  cup;  sift  into  the  batter;  beat  the  cake  thoroughly  after  everything 
is  added ;  bake  in  a  moderate  oven  fifteen  minutes. 

LEMON  QUEENS. 

One-half  cupful  of  butter,  Four  eggs, 

One  cupful  of  sugar,  One-fourth  teaspoonful  of  salt, 

Rind  of  half  a  lemon,  One-fourth  teaspoonful  of  soda. 

One     tablespoonful     of     lemon  One  and  one-fourth  cupfuls  of  flour, 
juice, 

Cream  the  butter;  add  the  sugar  gradually  and  cream  together;  add 
the  rind  and  juice  of  the  lemon;  add  eggs,  unbeaten,  one  at  a  time, 
and  beat  until  smooth  and  light;  mix  the  soda  and  salt  with  the 
flour  and  sift  into  the  batter;  bake  in  muffin  pans  thirty  minutes  in  a 
moderate  oven. 

PLAIN    LOAF    CAKE. 

Two-thirds  of  a  cupful  of  butter,  Three     teaspoonfuls     of     baking 
One    and    one-third    cupfuls    of  powder, 

sugar,  One  cupful  of  milk, 

Three  and  one-fourth  cupfuls  of  One   teaspoonful    of   orange    and 

baking  powder,  vanilla  extract  (half  and  half). 

Four  eggs, 

Cream  the  butter;  add  the  sugar  gradually  and  cream  together;  add 
the  eggs,  unbeaten,  two  at  a  time,  and  beat  until  perfectly  smooth ;  add 
the  milk  and  flour  alternately,  mixing  the  baking  powder  with  the  last 
half  cupful  of  the  flour  and  sift  into  the  cake;  add  the  flavoring;  bake 
in  a  moderate  oven  from  forty  to  fifty  minutes. 

SPICE    CAKE. 

Two  cupfuls  of  brown  sugar,  One-half  cupful  of  sour  milk, 

Two  cupfuls  of  flour,  One  level  teaspoonful  of  soda, 

One-half  cupful  of  butter,  One  teaspoonful  each  of  nutmeg, 
Four  eggs,  cinnamon  and  cloves. 

Cream  the  butter;  add  the  sugar  gradually  and  cream  together;  add 
the  yolks  of  four  and  the  whites  of  two  eggs;  add  the  milk  and  flour 
alternately,  mixing  the  spices  and  baking  powder  with  the  last  half 
cupful  of  the  flour;  bake  from  thirty  to  forty-five  minutes;  ice  with 
boiled  icing,. 

COCOANUT    CAKE. 

One-third  cupful  of  butter,  One  and  one-half  cupfuls  of  flour, 

One  cupful  of  sugar,  One  and  one-half  teaspoonfuls  of 
One-half  cupful  of  milk,  baking  powder. 

Two  eggs, 


CAk'K.  58 


Cream  the  butter;  add  the  sugar  gradually  and  cream  together;  add 
the  eggs,  unbeaten,  and  beat  thoroughly;  sift  the  flour  and  baking 
powder  together;  add  the  milk  and  flour  alternately;  bake  in  layers 
fifteen  minutes  in  moderate  oven. 

COCOANUT    ICING. 

Beat  the  whites  of  two  eggs  stiff;  add  two  cupfuls  of  powdered  sugar 
and  beat  together;  mix  cocoanut  with  one-half  the  icing  and  spread 
between  the  layers;  spread  over  the  top  and  sides  of  the  cake  and 
sprinkle  thickly  with  cocoanut  on  top  and  sides. 

CHOCOLATE    CAKE. 

One-half  cupful  of  butter,  Two  and  one-third  cupfuls  of  flour. 

One  cupful  of  sugar,  Two  teaspoonfuls  of  baking  powder, 

Whites  of  five  eggs,  One   teaspoonful    of   vanilla    and 
One  teaspoonful  of  lemon  juice,  lemon  (half  of  each). 

One-half  cupful  of  milk, 

Cream  the  butter;  add  the  sugar  gradually  and  cream  together;  add 
the  whites  of  the  eggs  and  lemon  juice  and  beat  thoroughly,  then  the 
flour  and  milk  alternately;  sift  the  baking  powder  with  the  last  half 
cupful  of  flour;  bake  in  two  thick  layers  in  a  moderate  oven  twenty 
minutes;  make  an  icing  of  one-third  cupful  of  egg  white,  one  and  one- 
half  cupfuls  of  confectioners'  sugar,  two  ounces  of  unsweetened  choco- 
late, one  teaspoonful  of  vanilla;  beat  the  sugar  and  whites  of  the  eggs 
together  for  five  minutes;  cut  the  chocolate  into  small  pieces  and  set  in: 
a  bowl  over  the  teakettle;  add  the  melted  chocolate  to  the  sugar  and 
beat  until  it  will  pile  up  in  the  bowl  when  dropped  from  the  egg-beater; 
put  a  thick  filling  between  the  layers  and  spread  over  the  top  and  sides ; 
let  stand  until  it  hardens. 

POUND    CAKE. 

One  cupful  of  butter,  One  cupful  of  sugar, 

Five  eggs,  Two  cupfuls  of  pastry  flour, 

One  teaspoonful  of  baking  pow-  One   teaspoonful   of   extract — vanilla, 
der,  lemon  and  a  few  drops  of  mace. 

Cream  the  butter  and  gradually  add  the  sugar  and  cream  together; 
add  the  eggs,  unbeaten,  one  at  a  time,  beating  at  least  three  minutes 
between  each  egg;  add  the  flour  sifted,  mixing  the  baking  powder  with 
the  last  half  cupful  of  the  flour;  lastly  add  the  extracts,  beating  the  cake 
thoroughly;  bake  in  a  loaf  in  moderate  oven  fifty  minutes;  if  baked  in 
a  sheet  it  may  be  cut  in  fancy  shapes  and  iced  with  confectioners'  icing. 

A  white  fruit  cake  is  made  by  adding  one  cupful  of  stoned  raisins 
or  currants,  or  one  quarter  of  a  pound  of  citron,  to  the  batter. 


54  TII'ELFE  LESSONS  IN  SCIENTIFIC  COOKERY. 


FRUIT    CAKE. 

One  pound  of  butter,  One  pound  of  sugar, 

One  dozen  eggs,  One  pound  of  citron, 

Five  pounds  of  raisins,  Three  pounds  of  currants. 

One  cupful  of  molasses,  One  tablespoonful  each  of  cinna- 

One  pint  of  brandy,  rnon,    cloves,    mace,    allspice, 

One-half  pint  of  wine,  and  nutmeg, 

One  pound  of  flour,  Two  level  teaspoonfuls  of  soda. 

•  Cream  the  butter;  add  the  sugar  gradually  and  cream  together;  beat 
the  eggs  until  creamy  and  add  to  the  butter  and  sugar,  then  add  the 
molasses;  sift  the  flour,  soda  and  spices  together  and  add  gradually, 
beating  thoroughly;  stone  and  chop  the  raisins;  chop  the  citron;  add 
the  fruit,  wine  and  brandy  and  mix  thoroughly;  line  a  large  pan  with 
two  thicknesses  of  heavy  brown  paper;  butter  lightly;  bake  in  a  mod- 
erate oven  three  hours. 

GINGERBREAD. 

Three  cupfuls  of  flour,  One-half  cupful  of  lard  or  butter, 

One    and    one-half    cupfuls  of     One   egg, 

molasses,  One-half  teaspoonful  of  soda, 

One-half  cupful  of  milk,  One  teaspoonful  of  ginger. 

Sift  the  flour  and  ginger  together;  add  the  molasses,  milk,  beaten 
egg,  butter  or  lard  softened;  dissolve  the  soda  in  the  milk;  bake  in  a 
moderate  oven;  care  must  be  taken  not  to  have  the  oven  too  hot; 
molasses  cakes  burn  more  readily  than  other  cakes. 

HOT    WATER    GINGERBREAD. 

One  cupful  of  molasses,  One  tablespoonful  of  ginger, 

One  teaspoonful  of  soda,  One  tablespoonful  of  melted  butter, 

One-half  teaspoonful  of  salt,  Two  cupfuls  of  flour. 
One-half  cupful  of  boiling  water, 

Mix  the  molasses,  ginger,  soda,  salt,  butter  and  boiling  water  to- 
gether; add  the  flour,  sifted;  bake  in  a  hot  oven  twenty  minutes. 

CREAM    PUFFS. 

One  cupful  of  boiling  water,  One  cupful  of  flour, 

One-half  cupful  of  butter,  Four  eggs. 

Put  the  water  and  butter  in  saucepan  and  boil  slowly  until  the  butter 
is  melted;  then  add  the  flour  and  allow  it  to  cook  until  it  cleans  from 
the  sides  of  the  pan,  stirring  constantly;  when  cool,  add  one  egg  at  a 
time,  beating  it  in  thoroughly;  drop,  by  small  spoonfuls,  on  a  buttered 
papered  pan;  bake  in  a  moderate  oven  until  puffed  and  crusty — about 
thirty  minutes ;  when  cold,  cut  on  one  side  and  fill  with  whipped  cream, 
sweetened  with  powdered  sugar  and  flavored  with  vanilla  or  with  a 
filling  made  from  "filling  for  Cream  Puffs." 


CAKE.  55 

FILLING    FOR    CREAM    PUFFS. 

Two  cupfuls  of  milk,  One-third  of  a  cupful  of  flour, 

Three-fourths  of  a  cupful  of  sugar,  Two  eggs. 
One  teaspoonful  of  vanilla. 

Scald  the  milk;  mix  the  sugar  and  flour  together  and  beat  into  the 
eggs;  pour  hot  milk  over  the  beaten  egg;  cook  in  a  double  boiler  until 
thickened,  stirring  constantly;  when  cool  flavor  with  vanilla. 

FROSTING. 

White  of  one  egg.  One  cupful  of  confectioners'  sugar. 

Onetablespoonfulof  lemon  juice, 

Add  the  sugar  gradually  to  the  unbeaten  white  of  the  egg;  when  all 
the  sugar  is  added  beat  in  the  lemon  juice  and  one-half  teaspoonful  of 
vanilla;  beat  until  it  will  pile  up  in  the  bowl  when  dropped  from  the 
egg-beater. 

BOILED    ICING. 

One  cupful  of  granulated  sugar,      One-fourth  of  a  cupful  of  water. 
Boil  the  water  and  sugar  together  until  it  will  form  a  soft  ball  when 
dropped  in  ice  water;  beat  the  white  of  an  egg  until  stiff;  pour  the 
boiling  syrup  over  the  beaten  white  of  the  egg  and  stir  until  it  thickens; 
flavor  with  any  desired  flavoring. 

CHOCOLATE    ICING. 

Two     squares  of     unsweetened     One  and  one-half  tablespoonfuls 

chocolate,  milk, 

Three-fourths  of    a    cupful     of     One  egg. 

sugar, 

Scrape  the  chocolate;  add  the  milk  and  sugar;  cook  until  it  boils; 
beat  the  egg  light  and  creamy;  pour  the  chocolate  mixture  over  the 
egg ;  cook  one  minute  longer. 

JELLY    ROLL. 

Four  eggs,  One-half  of  a  cupful  of  powdered 

Three-fourths  of  a  cupful  of  pas-  sugar, 

try  flour, 

Separate  the  eggs;  beat  the  yolks  until  creamy;  add  the  sugar  and 
beat  together;  beat  the  whites  until  very  stiff  and  dry  and  add  to  the 
yolks;  sift  into  the  flour  and  stir  quickly;  paper  a  large  shallow  pan; 
bake  twenty  minutes;  while  yet  warm  cut  off  the  edges,  spread  with 
any  kind  of  jelly  and  roll  up;  pin  a  towel  around  it  and  put  in  a  cool 
place ;  cut  with  a  sharp  knife. 

WAFERS. 

One-half  cupful  of  butter,  Two  cupfuls  of  flour, 

One-half  cupful  of  milk.  One  cupful  of  powdered  sugar. 


56  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 


Cream  the  butter  and  gradually  add  the  sugar  and  cream  together: 
add  the  milk  and  flour  alternately  and  mix  thoroughly:  spread  on  a 
sheet  iron  or  turn  baking  pans  bottom  side  up  and  wipe  very  clean ;  cut 
into  squares  when  lightly  browned  and  roll  while  hot ;  the  wafers  must 
be  cut  and  rolled  as  soon  as  it  comes  from  the  oven. 

COOKIES. 

One  cupful  of  butter.  Two  cupfuls  of  sugar, 

Three  cupfuls  of  flour,  One  egg, 

One-half  teaspoonful  of  soda,  One  tables'poonful  of  milk. 

Cream  the  butter  and  gradually  add  the  sugar  and  cream  together; 
beat  the  egg  until  light;  dissolve  the  soda  in  the  milk;  add  to  the 
creamed  butter  and  sugar;  then  add  the  flour;  roll  thin;  cut  into  round 
cakes  and  bake  quickly :  seeds  may  be  added,  or  any  flavoring  to  taste. 

CARAMEL  FROSTING. 

One  cupful  of  brown  sugar.  One  ounce  of  chocolate. 

One  tablespoonful  of  water, 

Scrape  the  chocolate;  add  the  sugar  and  water:  cook  gently  twenty 
minutes. 


4-  Delicate  Desserts  4> 

STRAWBERRY    PUDDING. 

One-third  of  a  box  of  gelatine,  One  and  one-third  cupfuls  of  straw- 
One-third  of  a  cupful  of  cold  berry  juice, 

water,  Juice  of  one  lemon, 

One-third  of  a  cupful  of  boiling  Whites  of  two  small  eggs, 

water,  Six     tablespoonfuls     of     whipped 
One  saltspoonful  of  salt,  cream. 

Cover  the  gelatine  with  cold  water;  when  softened  add  the  boiling 
water  and  stir  until  dissolved;  add  the  strawberry  juice,  lemon  juice 
and  salt;  set  away  to  cool  until  it  begins  to  thicken;  whip  the  eggs  until 
stiff;  add  two  tablespoonfuls  of  sugar  and  beat  together;  when  the 
gelatine  is  slightly  thickened  beat  with  Dover  egg-beater  until  light; 
add  the  whites  of  the  eggs,  and  lastly  the  whipped  cream;  dip  the 
mould  in  cold  water  and  drain;  fill  with  the  mixture  and  set  away  to 
harden;  do  not  use  a  tin  mould;  pineapple,  grape,  lemon,  orange,  cur- 
rant, raspberries,  cherry,  etc.,  may  be  used  in  place  of  strawberry:  cut 
in  slices  and  serve  with  cake. 


DELICATE    DESSERTS.  57 


PIG    PUDDING. 


One-third  box  of  gelatine,  One  cupful  of  sugar. 

One-third  cupful  of  cold  water,  White  of  one  egg, 

One-third  cupful  of  boiling  water,  One  pint  of  whipped  cream, 

Juice  of  one  orange  with  water  One-half  pound  of  figs, 

enough  added  to  make  one  Juice  'of  half  a  lemon. 

and  one-third  cupfuls, 

Cover  the  gelatine  with  cold  water  and  let  stand  until  soft;  cook  the 
sugar  and  hot  water  to  a  syrup;  pour  the  boiling  syrup  over  the  gela- 
tine and  stir  until  dissolved;  strain  and  cool;  whip  the  egg;  add  cream 
to  egg  and  stand  the  bowl  in  a  pan  of  ice  water;  add  the  gelatine  mix- 
ture and  stir  until  it  thickens;  chop  the  figs  and  cover  with  the  lemon 
juice;  let  stand  while  making  the  pudding;  add  figs  to  the  pudding,  and 
let  stand  on  the  ice  until  thickened. 

PEACHES    IN    JELLY. 

One-third  box  of  gelatine,  One-third  cupful  of  sugar, 

One-third  cupful  of  cold  water,  One    and     one-third     cupfuls  ^of 
One-third      cupful      of      boiling  peach  liquid  and  water, 

water,  Few  drops  of  almond  extract. 

Cut  the  peaches  in  slices;  cover  the  gelatine  with  cold  water  and  let 
soak  until  soft;  cook  the  sugar  with  the  boiling  water  and  pour  the  hot 
syrup  over  the  softened  gelatine;  strain  and  add  the  peach  liquor  and 
water,  then  the  extract;  let  stand  until  it  begins  to  thicken;  peel  and 
slice  the  peaches;  put  into  a  mould;  pour  the  slightly  thickened  gela- 
tine over  the  peaches  and  set  on  ice  until  it  thickens;  serve  with 
whipped  cream. 

GINGER    CREAM. 

One-third  box  of  gelatine,  One-fourth  pound  of  crystallized 
One-half  cupful  of  cold  water,  ginger, 

One-half  cupful  of  boiling  water,  One  pint  of  whipped  cream, 

One  cupful  of  powdered  sugar,  Whites  of  two  eggs. 

Soak  the  gelatine  in  cold  water  until  soft;  add  the  boiling  water  and 
stir  until  dissolved;  let  stand  until  cold;  whip  the  whites  of  the  eggs 
until  stiff;  add  the  whipped  cream;  place  the  bowl  in  a  pan  of  ice 
water;  sift  in  the  sugar;  then  add  the  gelatine  and  mix  lightly;  when 
thickening  add  the  ginger,  chopped  fine  and  mixed  with  a  little 
powdered  sugar;  dip  an  ice  cream  brick  in  cold  water  and  drain;  fill 
with  the  cream  and  let  stand  until  thickened;  cut  in  slices  when 
serving. 

CHARLOTTE    KUSSE. 

Three  pints  of  whipped  cream.          One-half  cupful  of  powdered  sugar, 
One  tablespoonful  of  gelatine,          One  teaspoonful  of  vanilla. 

Measure  the  cream  after  it  is  whipped;  cover  the  gelatine  with  cold 
water  and  let  stand  until  soft;  add  one-third  of  a  cupful  of  boiling 


58  TWELVE  LESSONS  JN  SCIENTIFIC  COOKERY. 

water,  stirring  until  dissolved;  when  cold  strain  into  the  cream  care- 
fully, stirring  all  the  time  to  prevent  lumping;  add  the  vanilla  and  stir 
until  it  thickens;  line  the  cases  or  a  glass  dish  with  lady  fingers;  fill 
with  the  cream  and  set  on  ice  until  serving  time. 

BAVARIAN    CKEAM. 

One-third  box  of  gelatine.  One  and  one-half  cupfuls  of  milk, 

One-half  cupful  of  cold  water,  Eight  tablespoonfuls   of  whipped 

Whites  of  three  eggs,  cream. 

Soak  the  gelatine  in  cold  water  until  soft;  scald  the  milk;  pour  the 
hot  milk  over  the  softened  gelatine;  whip  the  cream;  whip  the  whites 
of  the  eggs  to  a  stiff  froth;  add  the  sugar  and  beat  together;  set  the 
bowl  into  ice  water;  stir  the  gelatine  until  it  begins  to  thicken;  add  the 
beaten  white  of  the  egg,  the  cream  and  vanilla;  stir  until  thickened; 
the  gelatine  will  thicken  very  quickly  after  it  begins,  so  the  cream  and 
egg  must  be  added  instantly;  if  the  gelatine  becomes  too  thick  to  mix 
smoothly  set  the  bowl  in  a  pan  of  hot  water  and  stir  until  it  liquifies, 
then  add  the  cream  and  egg;  mould;  serve  with  cake. 

SNOW    PUDDING. 

One-fourth  of  a  box  of  gelatine,  One  half  cupful  of  boiling  water, 

One  cupful  of  sugar,  Juice    of   one    lemon  .with    water 
Whites  of  three  eggs,  enough  added  to  make  three- 

One-half  cupful  of  cold  water,  fourths  of  a  cupful. 

Cover  the  gelatine  with  the  cold  water  and  let  soak  until  soft;  add 
the  boiling  water  and  stir  until  it  dissolves ;  beat  the  whites  of  the  eggs 
stiff;  add  the  sugar  and  beat  together;  add  the  lemon  juice  and  water 
to  the  gelatine  and  let  stand  until  cold;  set  the  bowl  into  a  pan  of  ice 
water;  when  it  begins  to  thicken  beat  with  Dover  egg-beater  until 
light;  add  the  beaten  white  of  the  egg  and  beat  until  thickened;  pour 
into  a  glass  dish  and  set  on  the  ice  to  harden;  never  mould  food  which 
contains  acid  in  tin ;  serve  the  pudding  with  a  custard  sauce  made  from 
the  yolks  of  the  eggs;  three  tablespoonfuls  of  sugar;  one  pint  of  milk; 
one  teaspoonful  of  vanilla,  one-half  saltspoonful  of  salt;  scald  the  milk; 
beat  the  eggs  until  creamy;  add  the  sugar  and  beat  together;  pour  the 
hot  milk  over  the  beaten  egg  and  stir  over  the  fire  until  creamy ;  when 
cold  add  the  vanilla. 

WINE    JELLY. 

One  box  of  gelatine,  One  cupful  of  cold  water, 

Three  cupfuls  of  boiling  water,       One  pint  of  sherry, 
One  pint  of  sugar,  Juice  of  one  lemon. 

Cover  the  gelatine  with  the  cold  water  and  let  stand  until  softened ; 
add  the  boiling  water  and  stir  until  dissolved;  cook  the  sugar  in  one 
cupful  of  water  five  minutes;  strain  the  gelatine  into  the  syrup;  add 
the  wine  and  lemon  juice;  strain  through  a  napkin  and  set  on  ice  for 
six  or  eight  hours.  Orange,  lemon,  grape  or  any  fruit  jelly  may 
be  made  in  this  wav. 


SHERBETS   AND    ICE    CREAM.  59 


.0  C3t)erbet^  ^  Ice  Cream  H 

DIRECTIONS    FOR    FREEZING. 

Pour  the  mixture  into  the  tin  can ;  put  the  beater  in  and  put  on  the 
cover;  put  the  can  into  the  tub  and  see  that  the  point  on  the  bottom 
of  the  can  fits  into  the  socket  in  the  tub ;  put  on  the  crosspiece  and  turn 
to  see  if  everything  is  in  place;  break  the  ice  very  fine;  put  a  layer  of 
about  four  inches  in  the  bottom  of  the  tub,  and  then  a  layer  of  salt, 
using  about  three  times  as  much  ice  as  salt;  put  on  another  layer  of  ice 
and  one  of  salt,  and  continue  until  the  tub  is  full;  turn  the  crank  slowly 
until  the  cream  begins  to  harden  then  turn  rapidly  for  about  ten  minutes. 
It  will  be  hard  to  turn  when  the  mixture  is  frozen;  wipe  the  salt  and 
water  from  the  cover;  turn  back  the  crosspiece  and  take  off  the  cover 
without  displacing  the  can;  remove  the  beater  and  scrape  the  cream 
from  it;  pack  the  cream  down;  cover  and  cork  the  hole;  put  on  the 
crosspiece  and  pack  the  ice  tightly,  adding  more  ice  and  salt;  let  stand 
two  or  three  hours  to  ripen.  To  mould  cream,  fill  the  mould,  pressing 
the  cream  into  every  corner;  cover,  seal  by  wrapping  a  piece  of  muslin, 
dipped  in  softened  fat,  around  the  mould  where  the  cover  and  mould 
join;  pack  in  ice  and  salt  for  an  hour;  cover  the  bucket  with  an  old 
rug  or  piece  of  carpet.  This  prevent  the  ice  melting  rapidly. 

BRICK    ICE    CREAM. 

Freeze  the  cream  without  any  flavoring;  when  frozen  remove  the 
dasher;  set  a  bowl  in  a  pan  of  ice  wa^er;  take  about  a  pint  of  the  frozen 
cream;  mix  it  until  it  is  creamy;  add  the  flavoring  desired;  mix 
thoroughly  and  place  in  the  bottom  of  the  mould ;  mix  another  portion 
of  the  frozen  cream  with  a  second  flavoring  and  spread  it  on  top;  con- 
tinue until  the  mould  is  filled ;  seal  and  pack  in  ice  and  salt  for  an  hour 
or  more.  To  remove  it  from  the  mould  dip  into  pan  of  boiling  water; 
remove  instantly  and  turn  out  the  cream;  or  wrap  the  mould  in  a  towel 
dipped  in  hot  water;  cut  in  slices  to  serve. 

VANILLA    ICE    CREAM. 

One  pint  of  cream,  One-half  cupful  of  water. 

One  cup  of  sugar,  Two  teaspoonfuls  of  vanilla. 

Pinch  of  salt, 

Cook  the  sugar  in  the  water  for  five  minutes;  add  to  the  cream;  add 
the  vanilla;  let  cool  and  freeze. 


60  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 

CARAMEL    ICE    CREAM. 

One  pint  of  cream,  A  cupful  and  a  half  of  caramelized 

One-fourth  cupful  of  water,  sugar. 

Boil  one  cupful  of  sugar  with  the  water,  without  stirring,  until  it 
begins  to  brown;  then  stir  until  a  golden  brown  in  color;  add  one-half 
cupful  of  water  and  stir  until  dissolved.  To  the  cream  add  the  salt  and 
caramelized  sugar  and  freeze. 

STRAWBERRY    ICE    CREAM. 

One  quart  of  berries,  Half  a  saltspoonful  of  salt, 

Two  cupfuls  of  sugar,  Three  pints  of  cream. 

Wash  the  berries ;  add  one  cupful  of  sugar  and  the  salt  and  let  stand ; 
cook  the  other  cup  of  sugar  in  half  a  cupful  of  water  for  five  minutes ; 
add  the  syrup  to  the  cream ;  freeze  the  cream ;  when  nearly  frozen  wipe 
off  the  cover  carefully  and  add  the  crushed  fruit;  mixing  it  thoroughly 
with  the  cream;  finish  freezing  and  pack. 

NEAPOLITAN  ICE  CREAM. 

One  quart  of  cream,  Two  cupfuls  of  sugar, 

One  quart  of  milk,  One-half  saltspoonful  of  salt, 

Six  eggs,  Two  tablespoonfuls  of  flavoring. 

Beat  the  eggs  until  creamy;  add  the  salt;  cook  the  sugar  in  a  half 
cupful  of  water  for  five  minutes ;  scald  the  milk ;  add  the  syrup  and  pour 
the  hot  milk  over  the  beaten  egg;  cook  over  boilding  water  until 
creamy,  but  not  curdled;  when  cool  add  the  cream  and  flavoring; 
freeze. 

The  addition  of  one  tablespoonful  of  gelatine,  softened  with  a  little 
cold  water  and  dissolved  in  the  hot  milk,  makes  the  cream  smoother 
and  richer. 

NUT    ICE    CREAM. 

Almonds,  walnuts,  cocoanut  or  pistachio  nuts,  blanched  and  chopped 
fine  or  pounded  to  a  paste  may  be  added  to  any  of  the  recipes  for 
ice  cream.  Allow  one  pint  of  nuts  to  each  quart  of  cream. 

MOOSE. 

One  quart  of  whipped  cream,  One  and  one-half  cupfuls  of  powdered 

Three  teaspoonfuls  of  vanilla,  sugar. 

Whip  the  cream  stiff;  drain;  add  the  vanilla  and  sift  in  the  sugar. 

Line  ice  cream  mould  with  white  paper;  pour  in  the  mixture;  cover 
and  seal  the  cover  by  dipping  a  piece  of  muslin,  about  one  inch  in 
width,  into  softened  fat  or  grease;  draw  it  tightly  around  the  mould 
where  the  cover  joins;  fasten;  pack  the  mould  in  a  pail  of  ice  and  salt, 
using  three  times  as  much  ice  as  salt;  cover  the  pail  with  an  old  rug  or 
blanket;  let  stand  five  or  six  hours;  when  taken  from  the  ice  and  salt 
dip  quickly  into  a  pan  of  boiling  water  or  wrap  in  a  towel  dipped  in  hot 
water;  turn  out  the  moose;  cut  in  slices  and  serve  with  cake. 


SHERBETS   AND    ICE    CREAM.  61 


NESSELRODE    PUDDING. 

One  pint  of  chestnuts,  One  pint  of  sugar, 

One  pint  of  boiling  water,  One  pound  of  French  candies, 

One  pint  of  almonds,  One  pint  of  cream, 

Yolks  of  six  eggs,  One  pint  of  pineapple. 

One  tablespoonful  of  vanilla, 

Shell,  blanch  and  boil  the  chestnuts  twenty  minutes,  or  until  soft; 
mash  and  rub  through  a  sieve;  blanch  the  almonds;  chop  fine  and 
pound  to  a  paste;  boil  the  sugar  and  water  together  fifteen  minutes; 
beat  the  yolks  of  the  eggs  until  light;  add  to  it  the  syrup;  return  to  the 
fire  and  cook  until  it  thickens;  beat  until  cold;  add  the  chestnuts,  fruit, 
candies,  almonds  and  vanilla,  and  freeze;  pack  and  let  stand  two  or 
three  hours  to  ripen. 

To  blanch  almonds  or  chestnuts,  shell  the  nuts  and  pour  boiling 
water  over  them ;  let  stand  two  or  three  minutes ;  then  throw  them  into 
cold  water;  remove  the  skins. 

TO    WHIP    CREAM. 

Very  thick  or  very  thin  cream  will  not  whip;  the  former  will  turn  to 
butter  and  the  latter  will  make  a  liquid  froth. 

Cream  that  will  hardly  pour  should  be  deluted  with  equal  quantity 
of  milk  before  whipping.  The  cream  should  be  icy  cold.  If  you  have 
riot  a  whipping  churn  the  simplest  way  to  whip  cream  is  to  pour  into 
a  deep  bowl ;  set  in  ice  water  and  beat  with  a  Dover  egg-beater. 

PINEAPPLE  SHERBET. 

One  tablespoonful  of  gelatine,         One  pint  of  water, 
One  pint  can  of  pineapple,  Juice  of  one  lemon. 

One  pint  of  sugar, 

Boil  the  sugar  in  a  half  cupful  of  water  five  minutes ;  cover  the  gela- 
tine with  cold  water  and  let  stand  until  softened;  pour  the  hot  syrup 
over  the  softened  gelatine  and  stir  until  dissolved;  to  the  pineapple 
add  the  pint  of  water  and  juice  of  the  lemon;  strain  the  dissolved  gela- 
tine into  the  mixture  and  freeze. 

The  whites  of  three  eggs  may  be  substituted  in  place  of  the  gelatine, 
if  desired.  Any  fruit  juice  may  be  substituted  in  place  of  pineapple. 

LEMON    ICE. 

One  quart  of  water,  Two  cupfuls  of  sugar. 

Juice  of  six  lemons, 

Cook  the  sugar  in  one  cupful  of  water  five  minutes ;  add  the  quart  of 
water  and  lemon  juice  and  freeze. 

FRAPPE. 

Freeze  a  fruit  ice  to  a  mush  and  serve  in  sherbet  glasses. 


62  TWELVE  LESSONS  IN  SCIENTIFIC  COOKERY. 


COFFEE. 

A  mixture  of  one-third  Mocha  and  two-thirds  Java  makes  the  best 
coffee;  the  Mocha  is  used  for  flavor  and  the  Java  for  strength.  Coffee, 
if  bought  ground,  should  be  kept  in  an  air-tight  can ;  if  left  open  it  will 
lose  much  of  its  delicious  flavor. 

Coffee  should  not  be  boiled  longer  than  one  or  two  minutes;  when 
coffee  is  boiled  for  a  long  time  we  lose  from  our  beverage  the  delicious 
aroma  which  permeates  the  room,  leaving  the  coffee  bitter.  Allow  one 
tablespoonful  of  coffee,  for  each  cupful. 

Four  tablespoonfuls  of  finely          One  egg  white,  or  two  egg  shells, 

ground  coffee,  Two  cupfuls  of  boiling  water. 

Two  cupfuls  of  cold  water, 

Have  the  coffee  ground  very  fine  (not  pulverized);  mix  the  dry 
coffee  with  the  egg  white;  add  the  cold  water  and  mix  thoroughly;  let 
come  to  the  boiling  point,  slowly;  boil  one  or  two  minutes;  then  add 
the  boiling  water  and  set  on  the  back  part  of  the  stove  where  it  will 
keep  hot,  but  will  not  boil,  for  fifteen  or  twenty  minutes ;  serve  with  hot 
milk  and  cream.  Do  not  boil,  simply  scald  the  milk;  boiled  milk  gives 
an  unpleasant  flavor.  The  egg  is  used  to  clear  the  coffee. 

VIENNA     COFFEE. 

To  one-fourth  of  a  cupful  of  hot  milk  add  two  tablespoonfuls  of 
whipped  cream;  fill  the  cup  with  hot  coffee. 

CHOCOLATE. 

Scrape  fine  an  ounce  and  a  half  of  chocolate;  put  into  a  saucepan 
with  one  tablespoonful  of  water;  cook  until  smooth;  add  to  it  one 
quart  of  scalding  hot  milk;  mix  thoroughly  and  serve  with  whipped 
cream.  If  unsweetened  chocolate  is  used  #dd  two  tablespoonfuls  of 
sugar.  If  chocolate  is  allowed  to  boil  it  becomes  oily. 

TEA. 

In  making  tea  an  earthen  teapot  is  best;  fill  the  teapot  with  boiling 
water  and  let  stand  five  minutes;  empty,  and  put  in  the  tea;  allowing 
one  teaspoonful  for  each  cupful;  cover  with  freshly  boiled  water  and 
allow  it  to  stand  on  the  stove  where  it  will  keep  hot,  but  will  not  boil, 
for  five  minutes. 

LEMONADE. 

Juice  of  three  and  grated  rind  of  Half  a  cupful  of  sugar, 
one  large  lemon,  Four  cupfuls  of  water. 

Cook  the  sugar  and  grated  rind  of  the  lemon  in  half  a  cupful  of  water 
for  five  minutes;  let  cool;  squeeze  the  lemons;  add  the  syrup  and  the 
remainder  of  the  water;  strain  and  serve  ice  cold. 


DELICIOUS  SALADS 


can  only  be  made  with 


RURE  OLIVE:  OIL 


For  nearly  two  centuries  the  recognized 
standard  for  PURITY  has  been  and  to-day  is 


CROSSE  &  BLACKWELL'S 


DEPARTMENT  OF  CHEMISTRY. 


Stanford  University,  Cal.,  May  j/,  /{ 


Messrs.  Sherwood  £r  Sherwood,  San  Francisco,  Cal. 

Gentlemen : — At  your  request  I  have  purchased  in  the  open  market  a  bottle 
of  Crosse  £r  Blackwcll's  "Pure  Lucca  Oil,"  and  after  submitting  the  same  to 
chemical  examination  I  find  it  to  be  a  PURE  OLIfE  OIL  of  good  color  and 
flavor.  Yours  -very  truly, 

(Signed)        CEO.  M.  RICHARDSON, 

Prof,  of  Chemistry. 


PACIFIC    COAST    AGENTS 


SHERWOOD  S  SHERWOOD 

PORTLAND    SAN  FRANCISCO    LOS  ANGELES 


CHALMERS'    GELATINE 

IS   PREPARED   ESPECIALLY   FOR   FAMILY  USE 

ABSOLUTELY  PURE  AND  WITHOUT  ODOR 

Requires  no  eggs  to  clarify  and  has  no  cloudy  appearance  when  dissolved. 


Endorsed  by  such  eminent  authorities  as  Professor  R.  OGDEN  DOHEMUS,  New  York, 
Professor  H.  L.  BOWKER,  Boston,  Mass.,  who  say 

CHALMERS'    IS    A    PURE    GELATINE    AND   THE    BEST    FOR    FAMILY    USE.' 


AWARDED   FIRST   PRIZE  AT  MECHANICS'    FAIR. 


PACIFIC    COAST    AGENTS 


SHERWOOD  &  SHERWOOD 


PORTLAND 

SAN  FRANCISCO 

LOS  ANGELES 


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HUMAN  BUILDING 
MATERIAL 

Man  is  built  out  of  the  food  he  eats,  and  the  body  can  be  no 
better  than  the  material  that  enters  into  its  construction. 

If  he  eats  unnatural  food,  he  becomes  unnatural,  sickly, 
cross,  inharmonious;  he  takes  medicine  and  increases  in  un- 
naturalness. 

It  is  natural  for  man  to  be  strong  and  vigorous,  physically, 
mentally,  morally,  and  nothing  but  natural  food  will  make 
this  condition  possible. 

The  most  natural  food  is  the  food  that  nourishes  each  ele- 
ment of  the  body  in  proportion  to  its  natural  requirements. 
When  Nature  designed  man,  the  same  Intelligence  provided  the 
material  suited  to  the  requirements  of  the  design,  among 
which  is  the  marvelously  perfect  food  product,  whole  wheat. 

SHREDDED  WHOLE 
WHEAT  BISCUIT 

is  whole  wheat,  and  nothing  but  wholewheat;  the  wheat 
is  merely  shredded  and  cooked  to  make  it  easily  digested  and 
utilized.  It  contains  all  the  elements  with  which  Nature  en- 
dowed it,  to  build  up  and  maintain  the  complete  human 
structure  in  a  normal,  symmetrical,  perfectly  balanced  state. 


S!  s 


One  coupon  in  each  package.      Mail  5   to  NEW   ERA   COOKING   SCHOOL, 

Worcester,    Mass.,    and    receive    a 
BEAUTIFUL      COOK      BOOK.. 


MUDG 


FOR 

CANNING 
FRUITS 
VEGETABLES 


"/>     HOUSEHOLD    NECESSITY." 


PACIF,C  COAST  AGENTS,    W.     W.    MONTAGUE  &CO. 


SAN    FRANCISCO 


SAN    JOSE 


LOS    ANGELES 


UCSB 


y-  3/ 

—  EA       — 


...SWEET  SEMOLA... 

A  peculiarly  dainty  and  delicate 
dish  for  breakfast  ;  also  excellent 
for  pudding  or  pancakes,  and  un- 
equaled  for  breading  fish  or  cutlets. 

0 
USE 

...MORNING  MEAL... 

for  your  morning  meal.     A  most 

nutritious  food,  delightful   to  the 

palate  and  satisfying  to  the  appetite.     A  favorite  porridge 

(mush)  for  children. 


...PERFECTION  PASTRY  FLOUR... 

Made  especially  for 
pastry.  No  ordinary 
bread  flour  will  make 
pastry  that  will  com- 
pare with  the  pastry 
made  from  this  flour. 
Do  you  want  nice  cake, 
short  pie  crust,  or 
puffy,  flaky  yeast  pow- 
der biscuits  ?  Use  this 


PASTRY   FLOUR 


flour.  We  do  not  recom- 
mend it  for  bread.  No 
flour  ca.n  be  the  best 
for  both  pastry  and 
bread.  For  pastry  this 
flour  is  perfection. 

DEL  MONTE 
MILLING  Co., 

SAN  FRANCISCO,  CAL. 


...CREAM  ELAKE  OATS... 

The  name  is  very  appropriate.  They  are  just  like  flakes  of  rich 
cream.  If  you  like  oats  (and  most  people  do)  you  can  depend  on 
having  a  treat  when  you  eat  Cream  Flake  Oats. 

---© 

...DEL  MONTE  SELF-RAISING  BUCKWHEAT... 

Prepared  from  the  choicest  grain  and 
materials.  It  makes  a  lighter  cake,  and 
the  cakes  have  more  of  the  buckwheat 
flavor  than  can  be  obtained  from  any  other 
preparation  in  the  market.  Don't  take 
our  word,  but  try  it. 


Buy  a 

High-CL,/  °°° 

Baking  Powder 

only.  Others  are  wasteful.  A  dol- 
lar's worth  of  ROYAL  will  make 
more  food  than  a  dollar's  worth  of 
any  other  kind,  however  low  the 
price. 

XV.V^'  j[  f\.\  ^  makes  perfect  food;  always 
light,  sweet  and  whole- 
some. Other  powders  lose  their 
strength  when  opened  and  will  not 
always  leaven  alike,  sometimes 
actually  spoiling  the  cake  and  wast- 
ing expensive  flour,  eggs  and  butter. 

ROYAL  BAKING  POWDER  CO., 

NEW  YORK. 


Gcrmea 


Cook  Only  3  Minutes. 


